Recipe - Schnitz Pie

1 pound Sour schnitz, dried **
1 Orange, rind & juice of
2 tablespoon Cinnamon
2 cup Sugar
1 qt Water, cold
*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 450F for 10 minutes. Reduce heat to 350F and
continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book Fine
Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini