Amish Half Moon Pie Author: Weaver’s Orchard Begin this the night before by soaking the dried apples in water. You can make the schnitz filling a day ahead, too, if you want to since it needs to cool anyway.
1 8-ounce bag of tart schnitz (dried apples)
water to cover (2-3 cups)
1 pinch salt
2 cups sugar
1 orange (juice + zest)
1 tablespoon cinnamon
3 cups flour
1 1/4 cups butter
1 teaspoon salt
1 tablespoon white vinegar
1/3 cup cold water
In a large pot, soak apples overnight in about 2 cups water (enough water to cover them). Place a plate over the apples to keep them from floating out of the water.
The next day, cook the dried apples in a saucepan with water and the salt. When they’ve become soft and pulpy (like the beginnings of applesauce), add sugar, orange juice, orange zest and cinnamon.
Simmer until all the water has evaporated. Let cool.
Mix flour, butter and salt with pastry blender until mixture resembles coarse, pea-sized crumbs. Mix vinegar, egg and cold water and add to flour mixture, stirring our working the dough with your hands until it is just combined. Refrigerate at least 30 minutes.
Preheat oven to 450 degrees.
Roll out pastry into 8-inch circles. Add filling to half of the circle and fold the dough over. Squeeze the edges tightly to seal. Press with fork tines to create a pretty pattern. You can also use a knife to gently cut star patterns or other designs on top of the pie.
Bake on a cookie sheet in 450 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake 35-40 minutes or until golden brown.