Best Swiss Apple Pie Recipes

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SWISS APPLE PIE



Swiss Apple Pie image

This pie is so quick and easy to fix. You don't have to fuss with a pasty crust...just combine the ingredients and pour into a pie plate.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 large egg
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped peeled tart apple
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts. Transfer to a greased 9-in. pie plate., Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CHOLERA PIE (SWISS ALPINE BACON, POTATOES & APPLE PIE )



Cholera Pie (Swiss Alpine Bacon, Potatoes & Apple Pie ) image

The unusual name came about because during an outbreak the swiss in the Goms valley obviously didn't want to go out and the items used were things that they had in the house that kept a long time. It is a rare dish these days but still a favorite in the area and delicious.Note: The proper bacon to use for this is Valaisian petit lard, which you can buy in Switzerland and store for month. It is a thin bacon slice seasoned with salt and spices and air dried for a few months. It is a very fragrant and addictive cold cut, pancetta can be subbed as well. The cheese should be alpine meadow raclette cheese but you could substitute with another quality full-fat semi-hard cheese fit for melting. For fabulous pics of each stage see http://fxcuisine.com/default.asp?language=2&Display=121

Provided by MarraMamba

Categories     Savory Pies

Time 1h

Yield 1 large pie

Number Of Ingredients 10

2 sheets puff pastry
4 large waxy potatoes, boiled the day before
1 leek
4 small onions (or 2 large ones)
200 g seasoned bacon
200 g raclette cheese, cheesee
2 pears
2 apples, fit for baking
salt & pepper
1 egg yolk

Steps:

  • Cut the bacon in small sticks thick as a matchstick and as wide as a cigarette is thick Fry the bacon with no added fat over medium-high heat until it becomes soft. Reserve.
  • Wash the leek and finely chop it. Peel the onions and slice them thinly. Fry onions and leek in the bacon's remaining fat until they are soft and start turning brown.The author at FX says "I can't emphasize enough how important is this browning process. If you add every ingredient raw to the pie it will just boil and you'll miss half the flavor.".
  • Start by peeling the cooked potatoes and grate them coarsely. Salt.
  • Peel, core and dice pears and apples. Save this for last lest they turn brown.
  • Dice the cheese, heat the oven to 375 and prepare your ingredients around a large baking tray with parchment paper on it.
  • Spread the puff pastry onto a baking sheet. Spread the potatoes evenly on the pastry, leaving a good 2.5/1'' space all around.
  • On this bed of potatoes, lay the pear and apple cubes and cover them with the onion and leeks and then the bacon.
  • Finish with the diced cheese and sprinkle with crushed black pepper.
  • Cover with the second puff pastry sheet and carefully seal around the edges. Make a few holes on top with a fork to let the steam escape.
  • Beat the egg yolk or whole egg and paint the pie with a kitchen brush. This will turn it golden when it bakes.
  • Bake for 30 minutes in a hot oven (190°C) until golden.
  • Let it rest for 5 minutes before slicing with a long and very sharp serrated blade.

EASY SWISS APPLE PIE



Easy Swiss Apple Pie image

Make and share this Easy Swiss Apple Pie recipe from Food.com.

Provided by Lambkyns

Categories     Pie

Time 40m

Yield 1 pie

Number Of Ingredients 7

1 egg, beaten
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup apple, peeled and chopped
1/2 cup chopped nuts (optional)

Steps:

  • In a bowl mix together egg and sugar.
  • Add flour, baking powder, salt, apple, and nuts (if using).
  • Fold into a greased pie plate.
  • Bake at 350 for 25-30 minutes.
  • Serve with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 948.9, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 1017, Carbohydrate 216.4, Fiber 4.7, Sugar 163.4, Protein 13.1

APPLE AND SWISS CHARD PIE



Apple and Swiss Chard Pie image

This is a version of a classic French tourte aux blettes, a Swiss chard pie made with abundant chard, raisins, pine nuts, Parmesan or Gruyère, sugar and apples. But here, the usual olive-oil crust has been swapped for a flaky butter-based pâte brisée.

Provided by Martha Rose Shulman

Categories     dinner, lunch, pies and tarts, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 15

222 grams/8 ounces French-style unsalted butter, at room temperature
5 grams/3/4 teaspoon fine sea salt
30 grams/2 tablespoons sugar
370 grams/3 cups whole-wheat pastry flour or unbleached all-purpose flour, or a mix, sifted
1 tablespoon cold vodka
1/2 cup golden raisins
1/2 cup rum
8 cups Swiss chard leaves, coarsely chopped (from 1 generous bunch)
2 pounds (4 large) tart apples, such as Pink Lady or Braeburn, peeled, cored and cut in thin (1/4-inch thick) slices
2 tablespoons raw brown sugar
3 eggs
Pinch of salt
1/4 cup lightly toasted pine nuts
1/4 cup powdered sugar, plus extra for dusting, sifted
2 ounces Gruyère, Comté or manchego, grated (1/2 cup)

Steps:

  • Make the crust: Place butter, salt and sugar in the bowl of a stand mixer. Mix at the slowest speed for 30 seconds. Add flour and mix at the slowest speed until well combined. Add vodka and 3 tablespoons water and mix only until dough comes together; add more water as needed. Do not overmix. The dough should be completely homogenized and will feel slightly tacky.
  • Scrape mixture out onto a work surface. Weigh and divide into two uneven pieces, one 2/3 of the total weight and the other 1/3 of the total weight. Flatten to about 1/2-inch thick, wrap tightly in plastic and refrigerate for several hours, preferably overnight.
  • Lightly butter a 9- to 9 1/2-inch tart pan or pie dish. Roll out the larger piece of the pastry on a lightly floured surface. Transfer dough to pan, allowing edges of dough to hang over sides. Refrigerate, uncovered, for at least one hour.
  • Meanwhile, make the filling: Place raisins in a bowl and cover with rum. Leave for 20 minutes or longer.
  • Heat oven to 425 degrees. Adjust oven rack so it is in the lower third of the oven.
  • Wash the greens. Heat a large skillet over high heat and add the still-wet chard a handful at a time. Stir until greens collapse, then add another handful. Add a generous pinch of salt and continue until all greens have wilted. Transfer to a colander and rinse with cold water. Take up handfuls of chard and squeeze out excess water. Chop coarsely and set aside. You should have 1 generous cup chopped chard.
  • Place sliced apples in a large bowl and toss with brown sugar. Drain raisins and discard rum.
  • In another large bowl, beat eggs. Remove 2 tablespoons for brushing the crust and set aside in a small bowl or ramekin. Add a pinch of salt to the eggs in the large bowl, and stir in chard, apples, raisins, pine nuts, powdered sugar and cheese.
  • Remove lined pan and remaining dough from refrigerator. Allow to sit for 5 minutes, until the edges of the dough in the pan are pliable. Pierce the bottom all over with a fork, leaving about an inch between the rows. Brush lightly with beaten egg. Scrape in chard and apple filling.
  • Roll out remaining dough and place on top of filling. Join the edges of the top and bottom pastry and pinch together to form an attractive lip. Make a few slits in top of dough and place pan on a baking sheet. Brush the top generously with reserved egg. If there are any spare pieces of dough, shape into little balls to decorate the top crust.
  • Bake 10 minutes at 425 degrees, then reduce heat to 375 degrees and bake another 40 to 45 minutes, until nicely browned. (If edges are browning too quickly, cover loosely with foil after 30 minutes.)
  • Allow to cool completely, which will take a couple of hours. The pie can be made a day ahead and refrigerated. Dust with powdered sugar, if desired, before serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 296 milligrams, Sugar 18 grams, TransFat 1 gram

SWISS APPLE PIE



Swiss Apple Pie image

Make and share this Swiss Apple Pie recipe from Food.com.

Provided by ElaineAnn

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 egg
3/4 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups apples, peeled and finely chopped
1/2 cup walnuts, chopped

Steps:

  • Grease 8-inch pie plate.
  • Preheat oven to 350° (325° for glass pan). Baking time 30 to 40 minutes.
  • Beat egg and sugar together .
  • Add the flour, baking powder, salt, nutmeg, cinnamon and vanilla. Mix together well. Add the apples and nuts. Mix well and put into the greased pie plate and bake.
  • Pie makes its own crust.

Nutrition Facts : Calories 252.8, Fat 7.4, SaturatedFat 0.9, Cholesterol 31, Sodium 122, Carbohydrate 44.4, Fiber 2.1, Sugar 29.7, Protein 4.3

SWISS APPLE PIE



Swiss Apple Pie image

This is a pie that makes its own crust. This was my first (and so far, only) pie, so I wanted to start with something simple. *I used Granny Smith apples. **I didn't have any walnuts, so I substituted cashews instead.

Provided by Kimberly Kay

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 8

1 egg
3/4 c sugar
1/2 tsp vanilla extract
1/2 c all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 c tart peeled apples*
1/2 c chopped walnuts**

Steps:

  • 1. Preheat oven to 350 F.
  • 2. In a large bowl, combine egg, sugar and vanilla.
  • 3. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture just until moistened; fold in apples and nuts.
  • 4. Transfer to a greased 9-inch pie plate; bake for 30 minutes or until golden brown.
  • 5. Cool on a wire rack.

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