Swiss Pie Recipes

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.

Steps:

• Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
• Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
• Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
• Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.

Steps:

• Pierce pastry throughly with fork. Bake in 375 degrees for 10 minutes; remove.
• In large bowl, toss togather next 6 ingredients.
• Slowly pour into pie shell.
• Bake 50 minutes or until knife inserted in center comes out clean.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

Steps:

• Wash and chop the swiss chard. Bring a large pan of salted water to a boil, add chard, cover and cook for about 10 minutes. Remove chard from pan and drain in colander. Add frozen spinach to the same water and pan, and cook about 5 minutes. Drain WELL, pressing out excess moisture, and combine the spinach and chard in a large bowl with grated cheese, eggs, salt and pepper to taste, and a little nutmeg (1 teaspoon). Mix to blend ingredients. Wash the parsley, and green onions and chop in a food processor along with the garlic cloves. Add the spinach and chard mixture to the processor and pulse just enough to break up larger pieces of the swiss chard. Pour a tablespoon of olive oil on the bottom of a 9x11 baking pan (glass or metal). Layer 3 or 4 sheets of filo dough on the bottom and up the sides up the pan. Srinkle a little olive oil on the last layer. Pour in the filling, smooth over and layer another 3 or 4 sheets of filo dough on top, tucking the ends down the sides - doesn't need to be neat or tidy. Pour another tablespoon of olive oil on top, spreading over the entire top. Poke a couple of holes for venting, and bake at 375 for about 40 minutes. Eat hot or cold.

Steps:

• Make crust of butter& crackers in a 9 inch pie plate.
• Fry bacon till crisp; drain and crumble.
• Fry onion in small amount of bacon fat.
• Combine Swiss cheese, sour cream, eggs and pepper in bowl.
• Add bacon and onions& pour into shell.
• Bake at 375 for 30 minutes.
• Sprinkle the sharp cheddar cheese on top.
• Let stand 10-15 minutes before serving.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
• Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

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.

Steps:

• Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin.
• Roll out two-thirds of the pastry, and use it to line the pie tin.
• Bake blind for 7-10 minutes.
• Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
• Add the meat and fry until lightly browned.
• Stir in the flour and add the hot beef stock and then the wine.
• Stir until smooth and add the salt, marjoram and paprika.
• Simmer for 5 minutes.
• Allow to cool and spread over the pastry.
• Roll the remaining pastry into a lid.
• Brush the edges with beaten egg and place the lid over the pie.
• Press the edges to seal and prick the lid with a fork in several places.
• Bake for about 40 minutes until golden brown.

Steps:

• preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
• Press the crust into a 9" glass or porcelain quiche pan or pie pan.
• Bake 10 min.
• or until lightly browned.
• The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
• 1-2 minutes.
• remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
• Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
• Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
• About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.

Steps:

• Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
• Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.