Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.

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