Schnitz Pie (or Snitz Pie): An Amish Apple Butter Pie
Unless you’ve spent much time in Lancaster County, Pennsylvania, chances are you’ve never heard of a Schnitz Pie, also known as a Snitz Pie. This traditional dessert is deeply rooted in the Pennsylvania Dutch community, especially among the Amish of Lancaster County. While many regions have their own unique pies, this is one of the most distinct and localized I’ve come across. Rich with apple flavor and warm spice, this humble pie is a true hidden gem that deserves a place in any kitchen.
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What is Schnitz Pie?
Schnitz pie, sometimes spelled Snitz pie, is a pie made with stewed dried apples. The word schnitz refers to sliced, dried apples in the Pennsylvania Dutch dialect. These dried apple slices are rehydrated, then gently stewed with sugar and warm spices such as cinnamon and cloves. The finished filling tastes somewhat like apple butter baked into a pie, though modern apple butter pie is usually more similar to a pumpkin pie.
Based on my research, Schnitz pie remains a staple within the Amish community of Lancaster County, Pennsylvania. A few sources note that it’s often served for special occasions, and some Amish cookbooks and community sources mention it as a traditional wedding dessert.
Nearly all of the published recipes for Schnitz pie or Snitz pie follow this stewed-dried-apple version, but one notable variation appears in Edna Staebler’s celebrated Mennonite cookbook series Food That Really Schmecks. Staebler, a Canadian food writer from Waterloo, Ontario, recorded Mennonite family recipes from her region. Her version of Schnitz pie and its variations feature fresh, sliced apples arranged in a pie crust, covered with a creamy dairy mixture, and finished with a crumb topping.
History of Schnitz Pie
Because Schnitz pie is a uniquely Pennsylvania Dutch creation, it’s impossible to explore its history without first understanding the history of the Pennsylvania Dutch in the United States.
Who Are the Pennsylvania Dutch?
The Pennsylvania Dutch, sometimes called the Pennsylvania Germans, are an ethnic group found mainly in the United States (especially in Pennsylvania), and in parts of Canada (primarily Ontario). They descend from German, Swiss, and French immigrants who settled in these regions during the 17th, 18th, and 19th centuries. The term “Dutch” is believed to have originated from a misinterpretation of the word Deutsch, which means “German.”
Is it Schnitz Pie or Snitz Pie?
If you search for recipes, you’ll find this pie listed under two spellings: “schnitz pie” and “snitz pie.” Why the variation? The Pennsylvania Dutch language is a distinct dialect used by the Amish, Mennonites, and broader Pennsylvania Dutch community. Today, it’s still spoken in parts of Ohio, Indiana, Kentucky, Tennessee, and Ontario, Canada, with an estimated 300,000 native speakers.
The language developed from Palatine German, which differs from standard German. Because Pennsylvania Dutch is primarily a spoken language, it was never standardized in written form. As a result, multiple spellings appear in print—like Schnitz and Snitz. (For the record, Schnitz pie seems to be the more commonly found spelling).
What is Schnitz?
In Pennsylvania Dutch and Amish culture, schnitz refers to sliced, dried fruit, usually apples. One well-known Pennsylvania Dutch dish, Schnitz-un-Knepp (with spelling variations such as snitz-un-knepp or schnitz-un-gnepp), combines dried apples and dumplings in a hearty meal that can be either sweet or savory.
When Did Schnitz Pie First Appear?
The earliest published recipes I’ve found for Schnitz pie appear in Pennsylvania Dutch Cookery, published in 1935. However, that cookbook is a curated collection of regional recipes compiled to share Pennsylvania Dutch cooking with the wider public. This suggests that many of the dishes featured had already existed within the community long before the book’s release. It’s reasonable to assume that Schnitz pie predates 1935 and likely originated in the late 1800s, around the same time as Dutch apple pie.
Schnitz Pie: The Dried Apples
Where to Get Dried Apples for Schnitz Pie
Dried apples are available in most American grocery stores, usually in the same aisle as nuts, trail mix, and other dried fruits. Any variety of unsweetened dried apples will work for this recipe, but if you want authentic schnitz, Kauffman’s sells traditional Pennsylvania Dutch–style schnitz nationwide, including through major retailers such as Walmart.
How to Make Dried Apples for Schnitz
If you can’t find dried apples locally, making your own is simple and straightforward. For this pie, use four to five tart apples, such as Granny Smith.
1.
Preheat your oven to 200°F (95°C).
2.
Core and slice your apples.
3.
Place them on a baking sheet on parchment paper, and bake for about 1hr30min, flipping them halfway.
4.
Remove the apple slices from the oven and let cool before using.
Step-by-Step Schnitz Pie Recipe:
Crust:
This pie is a double-crusted pie. This means you’ll need a full batch of my flaky pie dough recipe or two sheets of frozen, store-bought puff pastry. You’ll also want some cream and a large-crystal sugar, like demerara, turbinado, or sanding sugar, to give the top crust a nice finish.
Ingredients
- 2 Discs of Pie Dough (or 2 sheets of frozen puff pastry)
- ¼c Demerara Sugar (or Turbinado Sugar)
- 2T Heavy Whipping Cream
Schnitz Pie Filling:
Ingredients
- 10oz Dried Apples
- 2¼ c Warm Water
- ¾c Granulated Sugar
- 1t Ground Cinnamon
- ¼t Ground Cloves
- ¼t Salt
- 2T Orange Juice
1.
Soak the dried apples in 2¼c of warm water for 2 hours.
2.
After 2 hours, transfer the apple slices and any remaining liquid to a pot over low heat. Cover and stew the apples for 1 hour, stirring every 15 minutes.
3.
Move the stewed apples to a food processor and add the remaining ingredients (sugar, spices, and orange juice). Blend on high for several seconds until mostly smooth.
Note: Not all schnitz pie recipes call for blending the filling. Some call for mashing the stewed schnitz by hand. For a more rustic texture and appearance, mash the filling instead of blending it.
4.
Allow the filling to cool to room temperature.
5.
Roll out one disc of pie dough and fit it into your pie pan.
For step-by-step directions for fitting your dough into your pie tin, click here.
6.
Add the prepared filling.
7.
Roll out the second disc of dough, place it over top, and seal the edges with your preferred method.
8.
Brush the top crust with heavy whipping cream, and then sprinkle liberally with demerara sugar. Cut a few vents for steam to escape during baking.
9.
Freeze the pie before baking.
To Bake the Schnitz Pie:
1.
Preheat the oven to 350°F (170°C).
2.
Remove the pie from the freezer, place it on a parchment-lined baking sheet, and bake for about 45 minutes, until the crust is golden brown.
3.
Remove from the oven and let the pie cool slightly before slicing and serving.
How to Serve Schnitz Pie
Schnitz pie is basically an extra rich, extra creamy apple pie – think apple butter baked into a pie. Any way you serve a typical apple pie will also be delicious with a schnitz pie.
- With a Scoop of Vanilla Ice Cream: The classic pairing of a warm slice of pie with a scoop of cold ice cream is perfect for bringing out the apple and spice flavors in Schnitz pie.
- With a Dollop of Whipped Cream: For a slightly lighter option, enjoy a warm slice of Schnitz pie with a dollop of whipped cream.
Other Amish Pies to Try
- Dutch Apple Pie – A classic Pennsylvania Dutch dessert with a spiced apple filling topped with a buttery crumb topping.
- Shoofly Pie – This iconic pie comes in two versions: wet-bottom and dry-bottom. Wet-bottom is more common, featuring a molasses custard filling topped with crumbs.
- Oatmeal Pie – Sometimes called “mock pecan pie,” this Depression-era dessert has a sweet, nutty filling similar to pecan pie with rolled oats instead of nuts.
- Bob Andy Pie – A cinnamon-spiced custard pie similar to Midwestern sugar cream pie.
- Funeral Pie – A traditional raisin pie that’s usually made with a double crust.
- Sour Cream Raisin Pie – A creamier, custard-style variation of raisin pie, often flavored with cinnamon and nutmeg.
- Ground Cherry Pie – A fruit pie made with ground cherries, a small yellow berry inside of a leafy crust.
- Cottage Cheese Pie – a classic Amish custard pie made with a cottage cheese base.
How to Store Schnitz Pie
Schnitz pie can be frozen unbaked for up to 3 months. Wrap the assembled pie tightly in plastic wrap, then seal it inside a freezer-safe bag. When you’re ready to serve it, bake straight from frozen at 350°F (175°C) for about 45 minutes.
The pie can also be frozen after baking. Wrap it in plastic and place it in a freezer bag for up to 1 month. When ready to enjoy, re-crisp the crust by baking the pie in a 350°F (175°C) oven for about 20 minutes.
Because Schnitz pie contains no dairy, it’s shelf stable at room temperature for up to 2 days. After that, refrigerate it for up to 1 week. Before serving, re-crisp the crust in a 350°F (175°C) oven for 15–20 minutes.
Have you ever had a Schnitz pie before? We’d love to hear about your stories and recipes! Contact us or tag @doggone_baking on social media.
Schnitz Pie (Snitz Pie)
Ingredients
- 1 batch Flaky Pie Dough Or 2 frozen puff pastry sheets
- 2 tbsp Heavy Whipping Cream For brushing the crust
- ¼ cup Demerara Sugar Or Turbinado or Sanding Sugar
- 10 oz Dried Apples Unsweetened and Unspiced
- 2¼ cups Warm Water (535mL)
- ¾ cup Granulated Sugar (150g)
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- ¼ tsp Salt
- 2 tbsp Orange Juice (30mL)
Instructions
Making and Assembling the Schnitz Pie
- Make 1 batch of flaky pie dough, form it into 2 discs, and chill until ready to use.
- Soak the dried apples in 2¼c of warm water for at least 2 hours and up to overnight. (Optional, see recipe notes)
- After soaking, transfer the apple slices and any remaining liquid to a pot over low heat. Cover and stew the apples for 1 hour, stirring every 15 minutes.
- Move the stewed apples to a food processor and add the remaining ingredients (sugar, spices, and orange juice). Blend on high for several seconds until mostly smooth.
- Allow the filling to cool to room temperature.
- Roll out one disc of pie dough and fit it into your pie pan. (Instructions can be found here.)
- Add the prepared filling.
- Roll out the second disc of dough, place it over top, and seal the edges with your preferred method.
- Brush the top crust with heavy whipping cream, and then sprinkle liberally with demerara sugar. Cut a few vents for steam to escape during baking.
- Freeze the pie before baking.
Baking the Schnitz Pie
- Preheat the oven to 350°F (170°C).
- Remove the pie from the freezer, place it on a parchment-lined baking sheet, and bake for about 45 minutes, until the crust is golden brown.
- Remove from the oven and let the pie cool slightly before slicing and serving.
3 Comments
Thank you for sharing the history of Schnitz pie; it is very informative. This is a unique pie. The filling looks rich and packed with deep apple flavors. The crust is drool-worthy. Thanks for sharing this unique recipe.
Haven’t had this in a long time!
Love this! Thank you for sharing such a beautiful piece of Pennsylvania Dutch tradition.