Book drawing — and Apple Schnitz Pie

   May 23, 2013 11:32 am    0

 

shoofly pie
Thanks to everyone who entered the drawing for “Wicked Good Burgers,” by Andy Husbands, Chris Hart and Andrea Pyenson. The winner is Patty Mazzarese. I’ll pop it in the mail today.

If you are not Patty Mazzarese, you are eligible to enter the drawing for “As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine,” by William Woys Weaver.
The hardback book is half entertaining cultural history and half recipes that will make your eyes widen. Delicious-looking ones such as Ham-And-Cheese Dumplings, the requisite Honey Shoofly Pie, as well as Peach and Yellow Tomato Pie, appear right next to Sour Marinated Rabbit and Stewed Squirrel. Those last two might be delicious, too, but I haven’t had the pleasure …

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Since we find ourselves at the beginning of patriotic celebration season, I thought you might like to see a Pennsylvania Dutch take on the venerable apple pie.

APPLE SCHNITZ PIE
Pastry for one 9- or 10-inch (double crust) pie
3 cups boiling water or cider
8 ounces tart apple Schnitz, (dried apple slices), see note
2 tablespoons potato starch (can use cornstarch)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 cups sour cream
1/2 cup sugar
1 tablespoon unsalted butter

1. Pour the boiling water over the schnitz. Cover and let stand 4 to 6 hours or overnight until the Schnitz are soft. Drain and chop into lima-bean-size pieces, then place them in a large work bowl.
2. Combine the potato starch, brown sugar, cinnamon and allspice, working the mixture with a fork to create fine crumbs. Take out 1 tablespoon of the crumb mixture and set aside.
3. Line a 9- to 10-inch pie dish with short pastry. Dust the Schnitz with the brown sugar mixture and arrange the fruit in the pie shell, pressing down with a spoon so that the Schnitz fit together closely.
4. Mix the sour cream and sugar and spread this evenly over the fruit.
5. Combine the reserved tablespoon of brown sugar mixture with the butter and work this to a crumb texture. Scatter the crumbs over the top of the pie.
6. Bake in an oven preheated to 350 degrees for 40 to 50 minutes.
Serve at room temperature.
Note: If the supermarket doesn’t have dried apple slices, you might find them in a bulk food store such as Grammy’s in Girard.

 

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