Anything with Edna Staebler's name in front of it is sure to be delicious. This Cream and Crumb Schnitz Pie is no exception! Edna Staebler is a beloved celebrity from Waterloo County, who has published the 2 popular cookbooks 'Food That Schmecks' and 'Food That Really Schmecks'.
There are raging arguments around the web on the use of 'schnitz' pie. 'Schnitz' is technically dried apple in some Mennonite cultures. Edna, who is a Mennonite, calls this Schnitz Pie, and there is no reference to the apples being dried. Call it whatever you want - just call it delicious!
What Makes This Recipe Special?
- This is a tried and true Amish recipe from a renowned celebrity chef/cookbook author.
- The crumb topping makes it a bit lighter in calories as pies go, with its single crust and streusel topping. I used low-fat sour cream in the filling, and it is wonderfully creamy and apple-y and cinnamon-y!
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Ingredients & Substitutions
- Apples for pie should be firm since they will soften as they bake. Gala, Cortland, Pink Lady, and MacIntosh are all good choices. Granny Smiths are a bit tart and are okay, but they will have a slightly different flavour from the 'classic' apple pie.
- Pie crust- a savoury crust is best. You only need 1 9" crust so you can make and reserve the extra or use a store-bought single crust. (I made up a whole batch of Food Processor Pie Crust, and then I made tart shells and froze them from the dough left over.)
How To Make It
You basically layer the filling in the pie shell, starting with some of the streusel crumb, then the apples, cream and streusel topping.
Serve this delicious pie with Cinnamon Ice Cream or Apple Cider Ripple Ice Cream for a real treat!
Related Recipes
Edna Staebler's Cream and Crumb Schnitz Pie
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Save Print Pin FacebookIngredients
- 1 9" single crust pie shell or ½ of Food Processor Pie Crust
- 5-7 apples
- 1 cup brown sugar
- 3 Tbsps butter
- ⅓ cup all purpose flour
- ⅔ cup cream (sweet, sour or turning) I use commercial sour cream.
- ¾ teaspoon cinnamon I use 1 tsp.
Instructions
- Preheat oven to 425°.
- Cut butter, sugar and flour into crumbs. Sprinkle half in the bottom of the pie shell.
- Peel, core and cut apples into wedges. Arrange the wedges on top of the crumb in the pie shell.
- Take half of the remaining crumb mixture and mix it with the cream. Pour over the apples.
- Add cinnamon to the remaining crumbs and sprinkle over the top of the pie.
- Bake at 425° for 10 minutes. Reduce oven to 350° and bake another 30 minutes.
Elaine Marr
OMG! This is one of the best desserts that I have tasted in a very long time.
I made it for a group of friends. There was so much food at the party that I thought my pie wouldn’t even get touched. Well…. I had to work hard to get a piece of my dessert, it disappeared quickly.
This recipe is so easy and presents it self so well that you may even skip the whipping cream. I used my own recipe for the crust, which is from Tender Flake. Fun to make and exceptionally tasty to eat.