Schnitz Pie Dried Apple Pie
Immerse yourself in the irresistible charm of a traditional "Schnitz Pie Dried Apple Pie," a rustic dessert steeped in old-world flavor and homestyle comfort. This unique recipe showcases tender dried apples simmered to perfection, infused with a medley of warm spices like cinnamon, nutmeg, and cloves, and lightly sweetened with both granulated and brown sugar for depth and balance. Thickened with a buttery flour paste to create a luscious filling, this pie is lovingly encased in flaky, golden pie crusts for a stunning presentation. Finished with an egg wash for a glossy shine, it's baked until perfectly golden and bubbling with fragrant goodness. Ideal for holidays or any cozy evening, this easy-to-make pie delights with its rich flavors and storied heritage. Serve it warm or at room temperature for a dessert that feels like a hug from the past.
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Recipe Information
Ingredients
- 2 cups Dried apples
- 2 cups Water
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 pieces Prepared pie crusts, refrigerated
- 1 pieces Egg, beaten (for egg wash)
Instructions
In a medium pot, combine the dried apples and water. Bring to a simmer over medium heat and cook for 10–15 minutes, until the apples are soft and the water is absorbed.
Mash the softened dried apples slightly with a fork or potato masher to break them up into a coarse texture.
Stir in granulated sugar, brown sugar, cinnamon, nutmeg, and cloves. Mix well and continue to cook over low heat for 5 minutes to blend the flavors.
In a small bowl, mix the butter and flour into a paste. Add the paste to the apple mixture, stirring well to thicken the filling. Remove from heat and let cool to room temperature.
Preheat the oven to 375°F (190°C).
Roll out the first pie crust and fit it into a 9-inch pie pan. Trim any excess edge.
Spoon the cooled apple mixture evenly into the crust-lined pan.
Roll out the second pie crust and place it over the filling. Trim the edges to about 1/2 inch beyond the rim of the pan and crimp the edges together to seal.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with beaten egg for a golden, shiny finish.
Place the pie on the center rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 1 hour before slicing and serving. Enjoy your Schnitz Pie warm or at room temperature!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 47.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 260 mg | 6% | |
*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.
