Schnitz Pie

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Schnitz Pie

This apple pie is smothered in sour cream! Say what?! Yes. You read that right. I was skeptical but curious. And quite frankly,  a little afraid of the extra calories. After all, it is topped with sugar. BUT, I had to try it! Much to my delight, it was totally worth it. And not at all sour cream tasting. Oh and that crispy crunchy topping? mmm

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Here is the full excerpt of this recipe from the old recipe book. (From Prairie Kitchens by Emmie Oddie)-as shown here in a previous post about my love of old books.

SCHNITZ PIE (Pennsylvania Dutch)

In 1800 Mennonite families from Pennsylvania settled in the forest on the banks of Grand River, Waterloo County, Ontario. At that time dried apples were used in Schnitz pie but today fresh apples add a zesty appeal to this traditional dessert.

  • 1   9-inch (22.5 cm) pie shell, unbaked
  • 5  cups apples, peeled, quartered
  • 1 cup sour cream
  • 2 tbsp. flour
  • 3/4 cup sugar
  • 3 tbsp. butter
  • 1 tsp. cinnamon
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Apparently I missed the part about arranging them “attractively” hahaha And peeling! But those are crab apples….so… not gonna do it 🙂 It’s more rustic this way. I like it!

  1. Prepare pie shell.
  2. Arrange apples attractively in pie shell.
  3. Pour sour cream all over apples.
  4. Mix flour, butter, cinnamon; sprinkle over pie.
  5. Bake at 325 F (160 C) about 45 minutes until apples are cooked and custard is firm.
  6. Yield: 6 servings

Yes you read that right… it makes a custard!!

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One response »

  1. Hi Rita. You just gained a new follower. As you I like to try our new stuff in the kitchen, and always busy experimenting, sonetimes good and sometimes it’s yucky but then we try again.
    I will for sure try this one. Love the individual ingredients and as you said, strange combination but I love a challenge.
    When you have a moment please do pop over to my blog and see what’s cooking on my end. Thanks.

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