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1 lb. dried sour schnitz 1 orange (rind & juice) 1 qt. cold water 2 tbsp. cinnamon 2 c. sugar Pie crust Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind together. Stand aside to cool. Line a pie pan with pastry, fill with schnitz, and cover top with pastry. Bake in a hot oven (450 degrees) and continue baking for 10 minutes. Reduce the heat to moderate (350 degrees) and continue baking for 30 minutes. SCHNITZ - is the Berks County Dutch name for one-fourth of an apple. | |
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