Anything with Edna Staebler's name in front of it is sure to be delicious. This Cream and Crumb Schnitz Pie is no exception!
There are raging arguments around the web on the use of 'schnitz' pie. 'Schnitz' is technically dried apple in some Mennonite cultures.
But our Edna Staebler from Waterloo County, who published the 2 popular cookbooks 'Food That Schmecks' and 'Food That Really Schmecks', calls this Schnitz Pie and there is no reference to the apples being dried.
Call it whatever you want - it is delicious!
It is actually lighter than many pies 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!
You only need a 9" pie shell so if you can either buy a crust, or make up a ½ or whole batch of Food Processor Pie Crust. I made a whole recipe and then I made tart shells and froze them from the dough left over.
You basically layer the filling in the pie shell, starting with some of the streusel crumb, then the apples, cream and stresuel topping.
Edna Staebler's Cream and Crumb Schnitz Pie
- 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.
- 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.