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July 22, 2007

Snitz pie

The last family I sat down with while selling books here in Lancaster County on Saturday evening made sure I left with a special treat--a slice of what they called 'snitz pie'.  It was a delicious, thick-crusted wedge of apple-buttery goodness and I devoured it at once.  About ten times better than what I've been eating lately anyway!

'Sylvan' and 'Rebecca' had church today at their home, and so all day yesterday and during the previous days they spent time weedwacking, scrubbing, and generally readying the home for a huge influx of guests.  Sylvan mentioned that they have a pretty large church district and so were expecting at least a couple hundred people.  Snitz pie, which Rebecca said is made from dried apples, is one of the things they serve after service on Sundays.

Here's a recipe I found, which I cannot say is exactly what Sylvan and Rebecca gave me, but maybe worth a try--if it turns out half as good it'll still be delicious:

Snitz Pie

1 qt. dried apple slices
1 1/4 cup sugar
pinch of salt
1/2 tsp. cinnamon
3 drops lemon extract
Double Pie Crust

Cover dried apples with water and soak over night. Next day cook apples with water they were soaked in until soft, over low heat.

Preheat oven to 425° F.

Put apples through a ricer along with the juice they were cooked in. Add sugar, salt, cinnamon and lemon extract. Put in unbaked pie crust and add top crust.

Bake at 425 degrees for 15 minutes, then at 375 degrees for 35 minutes or until done.

Brad Igou, editor of In their Own Words, explains a bit more about Amish foods at Amish Country News.


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Yum. I'm envious. There is nothing better than a homemade pie - Snitz, Shoofly, or any kind....sounds like you hit the culinary jackpot!

Thanks, Kevin. I imagine Lovina knows all about snitz pie. It's my new number one by far.

One of the fond memories of my child hood was the "half moon pies" made with dried apples. I want to try to make them like my mother always did, especially for food stands at public auctions.

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