Best 2 Cream And Crumb Schnitz Pie Recipes

Cream and crumb schnitz pie is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. This classic comfort food features a crispy schnitzel topping, a creamy and flavorful filling, and a buttery crumb topping. The schnitzel is made with tender chicken or pork that is coated in breadcrumbs and pan-fried until golden brown. The filling is made with a mixture of cream, eggs, cheese, and vegetables. The crumb topping is made with flour, butter, and sugar. When baked together, these components create a pie that is both hearty and satisfying.

Here are our top 2 tried and tested recipes!

CREAM AND CRUMB SCHNITZ PIE

Cream and Crumb Schnitz Pie image

This is a most lucious and delicious pie. A mennonite recipe that I got from the book "Food that Really Schmecks" I have been making this pie for years and I have to tell you, I have gotten up more than once in the middle of the night to eat that last piece before anyone else can get it!

Provided by MarieRynr

Categories Pie

Time 1h

Yield 1 9inch pie

Number Of Ingredients 7

Ingredients

1 pastry for single-crust pie, 9 inch pie
5 -6 apples, peeled,cored and cut into wedges
1 cup brown sugar
3 tablespoons butter
1/3 cup flour
2/3 cup cream (sweet, sour, or turning)
3/4 teaspoon cinnamon

Steps:

Mix together sugar, flour and butter until crumbs.
Sprinkle half in the bottom of the shell.
Arrange the apple slices on top of the crumbs.
Mix half of the remaining crumbs with the cream and pour over the apple slices.
Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top.
Bake at 425*F for 10 minutes.
Reduce temperature to 350*F and bake about half an hour longer.
WOW!

SCHNITZ PEACH PIE

Schnitz Peach Pie image

Make and share this Schnitz Peach Pie recipe from Food.com.

Provided by Olha7397

Categories Pie

Time 55m

Yield 1 PIE

Number Of Ingredients 12

Ingredients

1 3/4 cups unsifted all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/3 cup cold water
4 cups peeled sliced peaches
1/4 cup heavy cream
1/2 teaspoon freshly grated nutmeg
1/4 cup firmly packed brown sugar
1/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons butter

Steps:

TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
Add no more water than is necessary to form the ball.
Turn out on a lightly floured board.
Quickly form dough into a ball with your hands.
Divide into two pieces for 9 inch or 10 inch pie shells.
Chill.
To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
for 8 to 10 minutes.
Cool in the pan.
Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
Pour cream over peaches.
Sprinkle on nutmeg.
Combine the brown and white sugar, flour, and salt.
Using a pastry blender, cut the butter into the dry ingredients.
Sprinkle this mixture over the peaches.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees F.
and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
Classic Canadian Cooking.

Tips:

For a crispy crust, use a mixture of butter and vegetable shortening.
Roll the dough out evenly to prevent the crust from becoming too thick or thin.
Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
Bake the crust for 10-12 minutes, or until it is golden brown.
Let the crust cool completely before filling it.
Use a combination of light and dark meat for the schnitzel to ensure that it is juicy and flavorful.
Pound the schnitzel to an even thickness to ensure that it cooks evenly.
Use a breading station to ensure that the schnitzel is evenly coated.
Fry the schnitzel in hot oil until it is golden brown and crispy.
Drain the schnitzel on paper towels to remove any excess oil.
Use a creamy sauce that complements the schnitzel.
Use a variety of vegetables in the filling to add flavor and texture.
Bake the schnitzel pie for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
Let the pie cool for 15 minutes before serving.

Conclusion:

Cream and Crumb Schnitz Pie is a delicious and hearty dish that is perfect for a weeknight meal. The crispy crust, juicy schnitzel, and creamy filling make this pie a surefire hit with the whole family. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting dish to try, give Cream and Crumb Schnitz Pie a try. You won't be disappointed!

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