Cream And Crumb Schnitz Pie Recipes

SCHNITZ PEACH PIE

Steps:

• TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
• Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
• Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
• Add no more water than is necessary to form the ball.
• Turn out on a lightly floured board.
• Quickly form dough into a ball with your hands.
• Divide into two pieces for 9 inch or 10 inch pie shells.
• Chill.
• To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
• for 8 to 10 minutes.
• Cool in the pan.
• Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
• TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
• Pour cream over peaches.
• Sprinkle on nutmeg.
• Combine the brown and white sugar, flour, and salt.
• Using a pastry blender, cut the butter into the dry ingredients.
• Sprinkle this mixture over the peaches.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees F.
• and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
• Classic Canadian Cooking.

CREAM AND CRUMB SCHNITZ PIE

Steps:

• Mix together sugar, flour and butter until crumbs.
• Sprinkle half in the bottom of the shell.
• Arrange the apple slices on top of the crumbs.
• Mix half of the remaining crumbs with the cream and pour over the apple slices.
• Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top.
• Bake at 425*F for 10 minutes.
• Reduce temperature to 350*F and bake about half an hour longer.
• WOW!