Schnitz Pie is a beloved Amish comfort food that brings warmth and tradition to any table. This hearty pie combines tender, seasoned meat with a flaky, buttery crust, making it a satisfying meal for family gatherings or cozy nights at home. Rooted in Amish heritage, Schnitz Pie reflects the simple yet flavorful cooking style that has been passed down through generations.
We love how this recipe captures the essence of Amish home cooking—wholesome ingredients, straightforward preparation, and rich, comforting flavors. Whether you’re new to Amish cuisine or looking to add a classic dish to your recipe collection, Schnitz Pie offers a delicious taste of rural Americana that’s sure to become a favorite. Let’s dive into this timeless recipe and bring a piece of Amish tradition to our kitchens.
Ingredients
To create an authentic Schnitz Pie Amish Recipe, we use simple wholesome ingredients that honor tradition and bring out rich comforting flavors. Below are the essentials divided for clarity.
For the Pie Crust
We start by preparing a flaky buttery crust that forms the perfect base for the savory filling.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¼ to ½ cup ice-cold water
For the Filling
The heart of the Schnitz Pie lies in its well-seasoned meat filling, tender and full of rustic flavor.
| Ingredient | Quantity | Prep Details |
|---|---|---|
| Ground beef | 1 ½ pounds | Preferably 80% lean |
| Onion | 1 large | Finely chopped |
| Garlic cloves | 3 | Minced |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Dried thyme | 1 teaspoon | For an earthy aroma |
| Worcestershire sauce | 2 tablespoons | For depth of flavor |
| Beef broth | ½ cup | Adds moistness |
For the Topping
The final layer is a crumbly topping that adds texture and a hint of sweetness to complement the savory filling.
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon (optional for warmth)
Equipment Needed
To create the authentic Schnitz Pie Amish Recipe with ease and precision, having the right equipment is essential. Here is a detailed list of tools we recommend to ensure flawless preparation and cooking:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine crust ingredients and prepare filling |
| Measuring Cups & Spoons | Accurately measure flour, butter, seasonings |
| Pastry Cutter or Food Processor | Cut butter into flour for a flaky crust |
| Large Skillet | Cook and brown the ground beef filling |
| Wooden Spoon or Spatula | Stir and sauté ingredients evenly |
| 9-inch Pie Dish | Bake the Schnitz Pie to perfect golden crust |
| Rolling Pin | Roll out the dough evenly and smoothly |
| Oven | Bake the pie at specified temperature |
| Cooling Rack | Cool the pie after baking for proper set |
| Knife and Cutting Board | Chop onions and garlic finely |
We always emphasize using a rolling pin for that thin, even pie crust that is a hallmark of our Schnitz Pie. A large skillet is crucial to brown the meat perfectly, locking in juices and achieving a rich flavor. The pastry cutter or food processor helps incorporate cold butter into flour, resulting in a flaky texture that is synonymous with traditional Amish baking.
These tools work together seamlessly to make the Schnitz Pie preparation smooth and enjoyable, enabling us to craft a dish that honors Amish culinary heritage with every bite.
Preparation
To create the perfect Schnitz Pie Amish Recipe, we need to carefully prepare each component with precision and care. Below are the detailed steps for assembling the flaky pie crust and the flavorful filling that make this dish so special.
Preparing the Pie Crust
- In a large mixing bowl, combine 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry cutter or food processor. Work quickly until the mixture resembles coarse crumbs.
- Gradually add 6 to 8 tablespoons ice-cold water, one tablespoon at a time, stirring gently with a fork until the dough clings together without being sticky.
- Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This rest time ensures a flaky crust.
- When ready, lightly flour a clean surface and rolling pin. Roll one disk into a 12-inch circle and fit it gently into a 9-inch pie dish. Trim any excess dough hanging over the edges.
“Tip: Keep your ingredients cold to maintain a tender, flaky crust — this is essential to authentic Amish pie.”
Preparing the Filling Ingredients
- Heat a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes.
- Add 1 medium onion, finely chopped, and 2 cloves garlic, minced. Sauté until the onion becomes translucent, about 4 to 5 minutes.
- Stir in seasonings: 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika for warmth and depth.
- Remove skillet from heat and allow the filling to cool slightly before pouring it into the prepared crust.
- Optional: Add a splash of broth or tomato sauce (about ¼ cup) if you prefer a juicier filling.
| Ingredient | Amount | Preparation |
|---|---|---|
| Ground Beef | 1 pound | Cooked and crumbled |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Salt | 1 teaspoon | To taste |
| Black Pepper | ½ teaspoon | Freshly ground |
| Paprika | ½ teaspoon | Adds warm flavor |
| Optional Broth | ¼ cup | For added moisture |
Our next step will be assembling the pie with the crust and filling and preparing the topping to complete this classic Schnitz Pie Amish Recipe.
Directions
Follow these steps carefully to assemble and bake our Schnitz Pie Amish Recipe to achieve the perfect balance of flaky crust and flavorful filling.
Assembling the Schnitz Pie
- Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature once the pie is ready for baking.
- Roll out one portion of the prepared pie dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. This will form the bottom crust.
- Transfer the rolled dough gently into a 9-inch pie dish, pressing it evenly against the bottom and sides without stretching. Trim any excess dough so it hangs slightly over the edge.
- Fill the crust with the prepared ground beef and onion mixture, spreading it evenly to fill the pie dish completely.
- Roll out the second dough portion into another 12-inch circle to serve as the top crust.
- Place the top crust over the filling, gently pressing the edges of the top and bottom crusts together to seal. Use your fingers or a fork to crimp the edges decoratively and prevent leaks during baking.
- Brush the top crust lightly with melted butter to promote a golden brown finish.
- Sprinkle the topping mix, including brown sugar and flour, evenly over the buttered crust. If using cinnamon, add it now to enhance the warm spice profile.
- Cut a few small slits in the top crust to allow steam to escape while baking.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | — | Preheat before assembling the pie |
| Bake Schnitz Pie | 375°F (190°C) | 40-45 minutes | Bake until crust is golden and filling bubbles |
| Cooling | Room temperature | 15-20 minutes | Let pie rest before slicing |
- Bake the assembled Schnitz Pie on the center rack of the preheated oven for 40 to 45 minutes. The crust should turn a deep golden brown, and the filling will bubble gently at the edges.
- Once baked, remove the pie carefully from the oven and place it on a cooling rack.
- Allow the pie to cool for 15 to 20 minutes to let the filling set, making it easier to slice and serve without losing its structure.
By following these directions precisely, we ensure our iconic Amish Schnitz Pie delivers the classic comforting taste and texture it is known for.
Serving Suggestions
To fully enjoy our Schnitz Pie Amish Recipe, consider these thoughtfully paired accompaniments and presentation tips. The robust savory flavors and flaky crust deserve sides and garnishes that complement without overpowering.
Pairing Side Dishes
- Creamy Mashed Potatoes
The smooth texture and buttery richness balance the hearty meat filling, creating a classic comfort meal.
- Steamed Green Beans or Asparagus
Adding a fresh, crisp vegetable emphasizes the wholesome quality traditional in Amish cooking.
- Homemade Applesauce
The subtle sweetness contrasts beautifully with the savory Schnitz Pie.
Suggested Beverages
- Light, Crisp Apple Cider
Non-alcoholic or hard cider options both refresh the palate.
- Robust Red Wine (such as a Cabernet Sauvignon)
For a dinner gathering, the wine’s depth enhances the earthiness of the meat filling.
Presentation Tips
- Serve slices warm, ideally after the recommended 15–20 minutes cooling to allow the filling to set.
- Garnish plates with a sprig of fresh thyme or parsley to add color and a complementary herbaceous note.
- Use rustic dinnerware or wooden boards to honor the Amish heritage aesthetic and enhance the cozy vibe.
| Side Dish | Flavor Profile | Purpose |
|---|---|---|
| Mashed Potatoes | Buttery, creamy | Balances savory richness |
| Steamed Green Beans | Crisp, fresh | Adds texture and freshness |
| Applesauce | Sweet, tangy | Provides contrast to savory pie |
Serving Size Recommendation
Plan for about 1 to 1.5 slices per person depending on appetite and accompanying sides. This ensures everyone enjoys the full flavor experience without feeling overloaded.
“Savor the melding of tender meat and flaky crust best when paired thoughtfully to enhance every bite.”
By applying these serving suggestions, we enrich the experience of our beloved Schnitz Pie Amish Recipe, delivering a genuine taste of Amish tradition with every meal.
Storage and Leftovers
To keep our Schnitz Pie Amish Recipe tasting fresh and delicious, proper storage is essential. Follow these steps to maintain the pie’s flaky crust and savory filling when saving leftovers.
Cooling and Refrigerating
After baking, allow the pie to cool completely on a cooling rack — about 15 to 20 minutes — to let the filling set. Once cooled:
- Cover the pie tightly with plastic wrap or aluminum foil.
- Store it in the refrigerator for up to 4 days.
Refrigeration slows bacterial growth while preserving the pie’s rich flavors and textures.
Freezing for Longer Storage
If we want to keep leftover Schnitz Pie beyond a few days, freezing is an excellent option:
- Wrap the cooled pie securely in plastic wrap.
- Then wrap again with aluminum foil or place in an airtight freezer-safe container.
- Label with the date of freezing.
Our pie will stay at peak quality for up to 3 months in the freezer. Thaw it overnight in the fridge before reheating.
Reheating Leftovers
To enjoy the pie’s signature flaky crust and warm savory filling once more:
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Oven (recommended) | 350°F (175°C) | 15 to 20 minutes | Keeps crust crisp, reheat covered loosely with foil if crust browns too much |
| Microwave | Medium-high | 2 to 3 minutes | Quick but may make crust soggy |
For best results, reheat slices rather than the whole pie. This helps ensure even warming and preserves the textural contrast between crust and filling.
Important Storage Tips
- Avoid leaving Schnitz Pie at room temperature for over 2 hours to prevent food safety issues.
- Use airtight storage to prevent the crust from absorbing odors or becoming stale.
- When freezing, avoid thawing and refreezing to keep texture and taste optimal.
By following these storage and reheating tips, we can enjoy our Schnitz Pie Amish Recipe with every bite as flavorful and satisfying as the first serving.
Conclusion
Schnitz Pie offers a wonderful way to bring a taste of Amish tradition into our kitchens. Its hearty filling and flaky crust create a comforting meal that’s both satisfying and easy to prepare. By following the recipe and tips we’ve shared, we can enjoy this timeless dish any time.
Whether served fresh or saved for later, Schnitz Pie stands out as a versatile favorite perfect for family dinners or special occasions. Embracing this recipe connects us to a rich culinary heritage while delighting our taste buds with every bite.
Frequently Asked Questions
What is Schnitz Pie?
Schnitz Pie is a traditional Amish comfort food featuring a flaky, buttery crust filled with seasoned ground beef and onions. It reflects simple, hearty cooking passed down through Amish generations.
What are the main ingredients for Schnitz Pie?
Key ingredients include all-purpose flour, unsalted butter, ice-cold water for the crust, ground beef, onion, garlic, and seasonings for the filling, plus a brown sugar and flour topping.
What equipment do I need to make Schnitz Pie?
You’ll need mixing bowls, measuring cups and spoons, a pastry cutter or food processor, a skillet, wooden spoon, 9-inch pie dish, rolling pin, oven, cooling rack, and a knife with a cutting board.
How do I prepare the crust for Schnitz Pie?
Combine flour and salt, cut in butter until crumbly, then add ice-cold water gradually to form dough. Chill in the refrigerator for at least 30 minutes before rolling out.
What are the steps for making the filling?
Brown ground beef, sauté onions and garlic, add seasonings, then cool the mixture slightly before placing it in the pie crust.
How is Schnitz Pie assembled and baked?
Roll out dough for the bottom crust, add filling, cover with top crust, crimp edges, brush with melted butter, sprinkle topping mix, and bake at 375°F (190°C) for 40-45 minutes until golden.
How should Schnitz Pie be served?
Serve warm with sides like mashed potatoes, steamed green beans or asparagus, and applesauce. Pair with apple cider or red wine, garnished with fresh herbs for tradition.
How do I store leftover Schnitz Pie?
Cool completely before storing. Keep covered in the fridge for up to 4 days or freeze wrapped tightly for longer storage.
What is the best way to reheat Schnitz Pie?
Oven reheating is preferred to keep the crust crisp. Microwave is faster but may soften the crust.
Can Schnitz Pie be made ahead of time?
Yes, you can prepare the crust and filling ahead, then assemble and bake when ready, or bake fully and reheat later.