Amish, Gluten-Free, Apple Schnitz Handpies

~ free-from gluten & dairy ~

Ahhh, childhood. How many of you have beloved recipes from when you were younger that are difficult to find now and you would love to have just one more time? That’s pretty much how it was for me with these Apple Schnitz Handpies. It’s my childhood made into a spicy, sweet, flaky handpie. I haven’t had one in many years, mostly due to my allergies but also because even though I’m near Lancaster County, PA, I don’t know of anywhere that sells these anymore.

First of all, who doesn’t love pie? I know one or two people but, as far as I’m concerned, they just must not love sugar. I love sugar. Cake, cookies, pie … I’m an equal opportunity lover of all things sweet. I especially love pie when it comes in a flaky little package that you can travel with.

I’m sure somewhere there’s an Amish recipe for these but I don’t have one. I just took what I remembered and started testing. It’s basically apple butter (made easier by starting with dried apples called snitz) in a flaky pastry. Not too hard.

It does take some time because you have to prepare your filling and cool it first. Then, prepare the dough, roll it out, cut it and form them but geesh, was it worth the trouble. I didn’t freeze them but I’m pretty sure you could wrap them well and freeze them for whenever you just need a bite of good old fashioned Pennsylvania Dutch dessert.

A couple notes:

• Start with this pie crust but *replace the water with ice cold milk. The milk will keep the crust just a little more moist so it’s easier to handle.
• You may have to do some searching for apple schnitz. I had to drive almost 45 minutes to find them at a small country store. If you can’t find them locally, order them here.
• Handle the dough carefully. You won’t want any holes in the dough or the filling may bubble out.

Amish Apple Snitz Handpies

 

Author:

www.mrfarmersdaughter.com

Print

 

Ingredients

• 1 Double pie crust recipe*
• For the filling:
• 1 cup dried apples (schnitzel), chopped slightly
• 1 cup cold water
• 2 tsp.. lemon juice
• ¼ tsp. salt
• ½ cup cane sugar
• 1 ½ tsp. cinnamon
• ¼ tsp. cloves
• 1 egg + 1 tsp. water for egg wash

Instructions

1. Heat oven to 350˚.
2. Prepare the pie crust and chill until needed.
3. Combine the filling ingredients in a saucepan over medium heat.
4. Once the water is steaming, turn to low/medium and put the lid on.
5. Simmer, stirring occasionally, until the liquid is absorbed. Be careful not to let it burn.
6. Place the filling into a food processor and process until smooth.
7. Cool to room temperature.
8. When ready to assemble:
9. Divide pie crust recipe in half and roll half of the dough to ⅛” thickness.
10. Cut 4” circles and place 1 Tbls. of filling into the center.
11. Brush the edges of the circles with water and fold over using a fork to seal the edges.
12. When all the pies are assembled, brush with egg wash and sprinkle with sugar.
13. Bake on parchment for 20 - 25 minutes or until tops are golden brown.
14. Cool completely before eating. Filling will be very hot.

3.4.3177