Schnitz ‘n Raisin Pie
Dried apples and raisins for a quick filling.
- Serving Size: 1/8 of pie
- Pastry for double-crust pie
- 1 cup dried apples (sometimes called schnitz)
- 1 cup California raisins
- 2 1/2 cups water
- 3/4 cup sugar, divided
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon or nutmeg
- 2 tablespoons lemon juice or 1 tablespoon cider vinegar
- 1 tablespoon butter
Line 9-inch pie pan with pastry ; set aside. Soak apples and raisins for 1 hour in water to cover. Trim any remaining core from apples. Bring raisins, apples and water in which they were soaked to boil. Simmer, covered, 15 to 20 minutes until tender. While still hot, add 1/2 cup sugar, salt, cinnamon , lemon juice and butter. Sprinkle 2 tablespoons sugar on bottom of pie crust. Ladle fruit on top and sprinkle with remaining sugar. Cover with top crust which has been vented to allow steam to escape; crimp edges. Bake at 450°F for 10 minutes, then reduce heat to 375°F and bake for another 30 minutes.
Nutrition Facts Per Serving
Calories 410 (33% from fat); Total Fat 16g (sat 4.5g, mono 7g, poly 4g, trans 0g ); Cholesterol 4mg; Protein 3g; Carbohydrate 66g; (Dietary Fiber 3g; Sugars 42g; ); Iron 2mg; Sodium 400mg; Calcium 19mg; Potassium 275mg
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