Schnitz Peach Pie
Schnitz Peach Pie is a delightful fusion of old-world charm and fresh fruit flavors, perfect for pie lovers seeking a unique twist. This recipe blends the rustic sweetness of rehydrated dried apples (schnitz) with the juicy vibrancy of ripe peaches, creating a luscious filling seasoned with warm cinnamon and nutmeg. Encased in a golden, flaky double crust and brushed with a rich egg wash for a beautiful finish, this pie bursts with comforting, homemade goodness. The combination of textures—tender fruit and buttery crust—makes it an irresistible dessert centerpiece. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this indulgent treat to a whole new level. Whether for holidays, special occasions, or a nostalgic treat, this recipe offers a slice of perfection in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dried apples (schnitz)
- 3 large Fresh peaches
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 3 tablespoons All-purpose flour
- 2 tablespoons Butter, unsalted
- 1 cup Water
- 2 9-inch rounds Pie crust (homemade or store-bought)
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat the oven to 400°F (200°C).
In a medium saucepan, combine dried apples (schnitz) and water. Bring to a gentle boil over medium heat, then reduce heat to low. Simmer for 10 minutes, or until the dried apples soften and plump up. Set aside to cool slightly.
Meanwhile, peel the peaches and slice them into thin wedges. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and all-purpose flour. Stir the mixture until well combined.
Add the softened apples and sliced peaches to the sugar mixture. Toss gently to ensure the fruit is evenly coated.
Prepare the pie crust. Roll out one 9-inch pie crust and fit it into a pie dish. Trim any excess dough hanging over the edges.
Pour the fruit filling into the prepared pie crust. Dot the filling with small pieces of unsalted butter.
Place the second pie crust over the filling. Trim and crimp the edges to seal the top and bottom crusts together. Cut small slits into the top crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust evenly with the egg wash for a golden finish.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set before slicing.
Serve the Schnitz Peach Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 652.2 g | 237% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 373.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 239 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
