Taco Pie Plate Recipe
R/B's Schnitz Pie with Streusel Topping
Schnitz is German for dried apples. Adjust the spices to your taste. You can make this as a two curst pie if you prefer, but the streusel topping makes a more festive dessert.
9 inch pie crust
Taking form, function, and color to another level
Topping
3/4 cup flour
1/2 cup brown sugar
1/2 cup butter (soft but not melted)
1 teaspoon cinnamon
Pie filling
1 pound dried apples
3 cups apple cider
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves (or allspice)
dash salt
1 Tablespoon corn starch
Preheat oven to 425.
Dump dried apples into sauce pan andpour appler cider over them. Bring to slow simmer over medium
low heat and simmer until dried apples begin to soften and plump. Remove one cup of cider and blend
in the corn strach until all lumps are removed. Let sit for a few minutes while adding sugar and spices to
apples. Dash of salt optional. Slowly pour cider corn start mixture into apples and stir occasinally.
Let simmer slowly until liquied begins to thicken slightly.
While the filling is simmering, combine topping brown sugar, cinnamon, and buter then add flour and stir until lumpy.
Place a 9 inch pie crust in bottom of pie dish letting crust go up the sides.
Put several small slits in bootom crust. Pour in filling. Spriead streusel topping over filling and put in oven.
Bake for 10 minutes then turn oven down to 350 degrees. Continue baking for about 45 minutes. Pie is done when topping and pie crust begins to brown.
Serve warm with a scoop of vanilla ice cream
Extra's
If you would like a
firmer filling, you can
add an additional
Tablespoon of corn
starch or cool for an
hour, then place in
the refrigerator for
an hour which will
firm up the filling.
Serving the pie warm
where the melting
ice cream can blend
in with the filling of the
pie is part of the
experience.
Recipes
RECIPE