In Pennsylvania Dutch cuisine, dried apple pie is known as what?

In Pennsylvania Dutch cuisine, dried apple pie is known as schnitz pie.

“Schnitz” refers to dried apple slices, traditionally prepared by cutting apples and drying them for storage. Rehydrated schnitz can then be cooked with sugar and spices and baked in pastry, producing a pie with a concentrated apple flavor and a softer, darker filling than many fresh-apple pies.

The practice reflects the Pennsylvania Dutch emphasis on preserving seasonal produce. Drying did not require modern canning equipment and allowed apples to remain available after the harvest. The same ingredient appears in other regional dishes, including schnitz un knepp, a savory combination of dried apples, ham or pork, and dumplings.

Spellings vary by community and cookbook: “snitz pie” is also common, while “schnitz pie” is a widely recognized form. It should not be confused with shoofly pie, whose signature filling is molasses and crumbs, or with butter tarts, which are associated with Canadian cuisine. In this context, the defining ingredient is dried apple.