Amish Apple Schnitz Pie Recipe: Classic Rustic Pie Guide

Ingredients

1. Dried tart apples — the main ingredient, providing the characteristic tart apple flavor.
2. Warm water — for soaking and rehydrating the dried apples before cooking.
3. Sugar — to sweeten the filling to taste.
4. Cloves — a small amount adds warm, aromatic depth.
5. Cinnamon — pairs beautifully with apples and adds fragrance and warmth.
6. Pastry for 2 (9-inch) pie crusts — one crust for the bottom and one for the top, creating a flaky, buttery enclosure for the filling.

How to Make Apple Schnitz

Dried apples are sometimes available in bulk food stores, but they can be hard to find in some areas. It’s simple to dry your own apples at home, and homemade dried apples are a tasty snack for the whole family.

A food dehydrator is the easiest way to make dried apples unless you have access to freeze-drying equipment. To dry apples: peel, core, and slice them thinly (about 1/4″ works well). Dip the slices in lemon water to prevent browning (roughly 1/4 cup lemon juice to 2–3 quarts of water), drain, and arrange the slices in a single layer on dehydrator trays. Drying time varies by machine, but once the slices are crisp or pliable and dry to your preference, store them in an airtight container.

Drying fruit is an excellent preservation method and yields delicious snackable apples that work perfectly for schnitz pie.

How to Make Snitz Pie

To prepare the pie filling, soak the dried apples in warm water for several hours or overnight so they plump up. Drain and then cook the apples in the same soaking liquid until very soft, about 20–30 minutes over medium heat. Stir occasionally and add a little water if the pan begins to dry out.

When the apples are soft, you can press them through a colander by hand for the traditional method, or process them in a blender or food chopper until smooth for a quicker result. Stir in sugar, cinnamon, cloves, and a pinch of salt to taste. The filling should be smooth and spreadable, similar to thick apple butter.

Pour the filling into an unbaked 9-inch bottom crust. Moisten the rim of the bottom crust with cold water so the top crust adheres and seals well. Place the top crust over the filling, trim excess pastry, and crimp the edges. Cut a few vents or create a decorative design in the top crust to allow steam to escape. For a glossy finish, brush the top with cream or beaten egg yolk and sprinkle coarse sugar if desired.

Bake the pie on a rack positioned just below the middle of the oven: start at 425°F for 15 minutes, then reduce the heat to 350°F and bake an additional 30–35 minutes until the crust is golden and the filling is bubbling. Allow the pie to cool, then refrigerate; it will keep 4–5 days in the refrigerator.

Apple Schnitz Recipe for Church Dinner

In many Lancaster County Amish communities, schnitz pie has long been a staple at church meals. Church dinners traditionally feature homemade bread, rolls, spreads, meats, pickles, and desserts like schnitz pie or other apple pies. Hosting church at home often meant preparing dozens of pies to feed a large gathering, which was a substantial communal effort and a cherished memory for many families.

Over time some communities shifted to serving cookies more often because they are easier to bake in large quantities and can be made ahead of time, but schnitz pie remains a beloved classic in the region.

PA Dutch Schnitz Pie

This is a classic Pennsylvania Dutch recipe rooted in Amish baking traditions, especially common in Lancaster County. Variations exist across communities — some use schnitz apple filling in fry pies or other pastries — but the basic method of rehydrating, cooking, and mashing dried apples with sugar and warm spices remains the same.

Pie Crust

You can use store-bought crusts or make a homemade flaky crust. This recipe yields enough filling for a standard 9-inch pie plate; avoid using a deep-dish crust unless you increase the filling proportionately.

Apple Schnitz pie is simple, comforting, and full of nostalgic flavor. If you try making it with dried apples or a shortcut version using apple butter, enjoy the warm spice notes and buttery crust. Feedback and recipe notes from readers are always welcome.

More Amish Pie Recipes

• Chocolate Shoofly Pie
• Dutch Apple Pie with crumb topping
• Blueberry Pie
• Sour Cream Rhubarb Pie with crumb topping
• Peach Crumb Pie
• Rice Krispie Ice Cream Pie
• Custard Pie

Amish Apple Schnitz Pie Recipe