Cream & Crumb Schnitz Pie

  • on September 11, 2008
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Ingrients & Directions

1 c Brown sugar
1/3 c Flour
3 tb Butter; soft
Pastry for 9″ pie
4 Apples; up to 7
-depending on size
-to fill 9 inch pie shell
2/3 c Cream;sweet or sour
3/4 ts Cinnamon

Blend the sugar, flour and butter into crumbs and sprinkle over pie
shell. Core the apples and cut them into one-inch segments, or
schintz. Arrange the segments on top of the crumbs in the shell. Mix
half of the remaining crumbs with the cream, then pour over the
apples. Mix the other half with the cinnamon and sprinkle it over the
cream topping. Bake at 420F for 10 minutes, then reduce the heat to
350F and bake for 30 minutes more, or until the top turns golden.

1 Servings

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