If you’re headed to a family or friend get-together this Labor Day weekend, and you’re looking for something different and tasty to bring, here’s a different twist to the traditional apple pie.
Pick apples that don’t have bruises or show signs of insect damage. Many garden varieties are smaller than commercial varieties and are suitable for baking.
Photo Credit: Megan Bame
Let fresh-picked fruit become the apple of your pie.
Photo Credit: Jenny Hooks
Snitz Pie
My grandma was a fabulous cook. It seemed that there was a special food for every season. In fall, my brother especially looked forward to “snitz pies.” I’m not sure how they got that name, but for many years, that was the only name I knew for fried apple pies. (Yes, in the South, we love fried foods – even our pie.) The first step in making snitz pies is drying the apples. A modern food dehydrator will do just fine, but here’s the old-fashioned way to do it:
On a hot, dry day, wash and peel your apples. (Grandma always preferred a tart apple, not an uncommon notion among bakers.) Slice them very thin, and drop them in salt water. Drain. Spread the slices out on a clean wire screen (a window screen works well). The screen should rest atop two sawbucks so the air can circulate around the apples. Cover with a second screen. Bring the apples inside at night to avoid molding caused by the moisture in the cooler night air. The drying process may take several days, depending on the heat and humidity. The apples are ready when they’re leathery and chewy.
Of course, you can stop right there and store your dried apples to eat as a healthy snack. However, if you want to sink your teeth into that delicious snitz pie, prepare for a little time in the kitchen.
Ingredients
- 2 cups dried apples
- 2 cups all-purpose flour, sifted or stirred before measuring
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 Tbsp. butter
- 1 egg, beaten
- ½ cup ice-cold milk
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- Oil (for deep frying)
Put dried apples in saucepan and cover them with water. Cover pan and simmer for 30-40 minutes. Drain any excess water, and stir in nutmeg, cinnamon and sugar. When the mixture reaches the consistency of apple pie filling, remove it from the heat and let cool. Sift together flour, salt and baking powder, then cut in the butter. Add egg and milk, then mix to form a soft dough. Roll dough out thinly (on a floured surface, so it doesn’t stick), and cut into four circles about 8-10 inches in diameter. Place ½ cup of the apple filling in the center of each circle, then fold over and crimp the edges closed with a fork. Fry at about 370 degrees F in a deep fryer until golden brown. Drain well. Sprinkle with sugar. Eat as a finger food or serve with ice cream.
While this recipe may require a little work, I think you’ll find it well-worth the effort. It’s a different way to enjoy your fresh-picked apples – and a tasty
reward for all your “labor” days.
