Ingrients & Directions


1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of
2 tb Cinnamon 2 c Sugar
1 qt Water, cold 1 x *pastry

** Schnitz is the Berks County Dutch name for one fourth of an apple.
Put the schnitz and the water into a saucepan and cook to a soft pulp. Add
cinnamon, sugar, orange juice and orange rind, and mix well together. Stand
aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover
top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and
continue baking for 30 minutes.

Yields
1 servings