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Schnitz Peach Pie

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“Peaches and cream with crumb topping.”

Ingredients Nutrition


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

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