Pennsylvania Dutch Schnitz Pie

Note: It’s best if you allow the finished pie to sit for 24 hours before serving, so plan ahead!

Put dried apples and water in a large pot and simmer for two hours until the apples are mushy. Turn off heat.

Preheat oven to 450 F. Grease a standard size pie plate and set aside.

Zest and juice the orange, discarding fruit, pulp and seeds. Add the zest and orange juice into the pot of apples, along with the cinnamon and sugar, and mix well. Set aside to cool.

Roll out the bottom pie crust, put it into the pie plate and pierce it all over with a fork. Fill crust with the apple filling. Roll top crust and place it over the filling. Pinch the two crusts together along the edges. Slice several slits in the top crust.

Put the pie into the oven. I recommend that you add a rimmed baking sheet underneath pie plate in case of spills. Bake at 450 F for 10 minutes and then reduce the heat to 350 F and continue baking for 30 minutes. Remove from oven. Allow pit to sit for 24 hours before serving.