Half-Moon Pies
Half-Moon Pies
A variation on schnitz pie developed in the Big Valley area of Pennsylvania, where an Amish settlement began in 1790. The Amish, who live west and south of Lewistown in the central part of the state, fashioned a schnitz pie that travels well—in the hand or in lunch boxes! Its name is descriptive of how the finished delicacy looks.
Ingrediënten
- 2 quarts dried apples
- 3 cups water
- 1½ cups granulated sugar
- 1½ cups brown sugar
- ¾ tsp. cinnamon
- 1½ tsp. allspice
- ¾ tsp. salt
- pie dough for 4 9” shells
Instructies
- Boil the dried apples in the water until the water is fully absorbed.
- While they are cooking, prepare the pie dough (page 117).
- Then drain the apples.
- Blend in sugar and spices.
- To form the individual pies, take a piece of dough about the size of an egg and shape it into a ball.
- Roll out into a circle until the dough is thin, yet able to hold the filling.
- Fold dough in half to form a crease through the center.
- Mark the top of one half with a pie crimper to shape the rounded edge.
- Put ½ cup of the schnitz filling on the other half.
- Wet the outer edges of the dough.
- Fold the marked half over the half with the filling.
- Press edges together, cutting off ragged edges with the pie crimper.
- Brush the tops with beaten egg, lift onto cookie sheets and bake at 425° until golden brown.
Notes / Tips / Wine Advice:
Makes 2–21/2 dozen individual pies
