3 Cups Dried Apple Schnitz
5 Cups Water
1 Cup Sugar
1 tsp. Cinnamon
Rind and Juice of 1/2 Lemon and 1/2 Orange
1 Double Crust 9” Pie Shell (unbaked)
Soak Schnitz in water for 2 to 3 hours. Cook until soft.
Mash with a hand masher.
Add the remaining ingredients.
Pour into pie pan and top with crust or lattice. Cut slits in top crust and flute edges.
Brush with milk if desired.
Bake at 400 for 15 minutes. Reduce heat to 350 and bake for 30 minutes longer.
Makes 1 – 9” pie.