Swiss Apple Pie Recipes

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

EASY SWEDISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
• Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

SWEDISH APPLE PIE

Steps:

• In a large bowl, combine the sugar, flours, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts., Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with confectioners' sugar if desired. Serve warm.

SWISS APPLE PIE

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.

SWISS APPLE PIE

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.

APPLE AND SWISS CHARD PIE

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.

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

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

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.

BETH HOWARD'S APPLE PIE

Steps:

• In a deep bowl, work the butter and shortening into the flour and salt with your hands until you see marble-sized lumps form. Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of "fluffing" the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a "squeeze test" and when it holds together you're done. Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in half, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess crust to about 1 inch from the dish edge with a scissors., Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollop of butter on top, cover with top crust, seal and crimp edges, then brush with beaten egg (this gives the pie a nice golden brown shine; be careful not to let egg pool in crevices.) Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15-20 minutes. Turn oven down to 375 degrees and bake for another 30-40 minutes until juice bubbles. Keep an eye on it as it bakes. If it gets too brown, turn down the temperature. To be sure it's done, poke with a knife to make sure apples have softened. Do not overbake or apples will turn mushy.