Apple pie. Probably the most popular pastry, at least in Europe. Because, perhaps, every kitchen has at least one apple pie recipe.

Today let's take a look at the Swiss version. Rather, one of the versions. On a sandy basis, with a bunch of apples, cinnamon, lemon note, almonds and ... a delicate creamy filling with a thin golden caramel crust. You will have to try a little, but in fact, everything is much simpler than it seems.

See for yourself!

We need (for a cake with a diameter of 24 cm):

For the test:

For filling:

To fill:

A source:Bodensee Küche: Spezialitäten aus der Region, Komet Verlag

Preparation:
1. First, make a dough. Combine flour with salt and sugar, add cold diced butter.


2. Add 2 tablespoons. water and quickly rub everything with your hands until the dough is homogeneous. Wrap in plastic and refrigerate for at least 30 minutes.


3. At this time, do the stuffing. Wash the apples, peel, core and cut into wedges. Pour lemon juice over immediately.


4. When the dough has lain enough in the refrigerator, remove it and roll it out on a floured surface. Grease a baking dish or ring with oil and transfer the dough layer there using a rolling pin. Straighten the bumpers. Turn the oven 180 degrees.


5. Chop the almonds and sprinkle them over the bottom of the pie.


6. Lay out the apple wedges. Sprinkle with sugar and cinnamon. Melt the butter and brush over the apples. Place in the oven for 15 minutes.


7. At this time, fill in. Melt the butter in a saucepan, add the starch. Stir, pour in the cream and mix well again. Warm up, but don't let it boil.


8. Separately mix the sugar and vanilla sugar and the eggs with the yolk. Whisk everything until fluffy. Add the cream to the egg mixture. Stir everything well.


9. Pour the filling over the apples. Bake for another 15-20 minutes.


10. Finally, melt some more butter, brush over the cake and sprinkle with sugar. Bake under the top grill until caramelized.


11. Cool the finished pie, remove from the mold and serve.

Swiss apple pie veee

Open shortbread apple pie with pouring from condensed milk and eggs.

A modern take on an old Swiss pie weee.

Original and very tasty.

The first documentary mention of Wähe is dated 1556. There are sweet and savory options with a variety of fruits and vegetables.

Traditionally, the sweet weee pie is poured with a mixture of cream, eggs and sugar. During the baking process, the filling is very browned, but does not thicken completely, which is why it is often called quiche. It is interesting that in the old cookbooks there are recipes for this cake with a filling of wine, flour, eggs, raisins.

Today apple vey is very popular in Switzerland, and since Germany is very close, across the border, of course, the Germans, who love it so much, also bake it and have come up with their own versions. In our recipe, the filling turns into a delicate soufflé-type mass.

The height of the fill layer is a matter of personal preference. I have a high layer of apples protruding above the fill, mainly for beauty. And it was possible to pour apples completely, by the way, this is what they do more often.

For the preparation of the pie, wee are more often used shortbread, puff or chopped dough.

Chopped (quick puff) dough differs from shortbread dough in that cold margarine (or butter) is chopped into pieces with a knife, then rubbed with flour and other ingredients with a fork, not with your hands. using a grater. You can of course make it with a blender. Such a dough usually crumbles slightly, but you should not knead it with your hands for a long time, otherwise, from the heat of your hands, small pieces of butter will melt, and then you will get an ordinary shortbread dough.

I made it with chopped dough, but you can make a regular shortcrust pastry with the same ingredients.

The dough for vee can be sweet and savory, hence the range for the amount of sugar in the recipe, choose 50, 75 or 100 grams yourself. In my opinion, an almost unsweetened dough, where 50 g of sugar, goes very well with a sweet filling, but also tastes great with a sweet dough. And if the finished veee seems unsweetened to you, you can easily fix it by sprinkling it with powdered sugar.

Please note that the recipe uses sweet condensed milk. If you use condensed milk without sugar, which is often used for baking in Europe and America, then you will have to add sugar.

And also, about the quality of condensed milk. If you use milk based on palm oil, the result may be different. I used Belarusian condensed milk from the Rogachev plant, it's real. Still, you should probably beware of counterfeits.

So, a recipe from my German relatives.

Weee apple pie in German

Ingredients:

For the test:

1. Flour - 250 g, about 2 glasses
2. Margarine for baking - 150 g
3. Sugar to taste - 50-100 g
4. Egg yolk - 1 pc.
5. Soda - 0.5 teaspoon
6. - a pinch or other spices
7. Milk or water - 2 tablespoons

For filling:

1. Apples - 500-700 g

To fill:

1. Condensed milk with sugar 8.5% - 190 g, half a tin
2. Egg yolks - 5 pcs.
3. Flour - 1 rounded teaspoon.
4. Cinnamon - ⅓ teaspoon.

Total in the finished pie: 3426 kcal, proteins 61.5 g, fats 171.2 g, carbohydrates 440.5 g

The finished pie weighs more than 1 kg, unfortunately, it has not been weighed.

I baked in a rectangular shape measuring 26 x 21 cm.

Preparation:

1. Prepare plastic dough from all ingredients. Leave on the table for half an hour under the film. If it's hot, then in the refrigerator.

2. On a baking sheet or in a mold covered with baking paper, lay out the dough in pieces, distribute with your hands along the bottom of the mold, always with sides, otherwise the filling will flow out.

3. Peel the apples. If the skin is tough, remove. Cut into thin slices and put on the dough with scales, fan.

4. Bake in an oven preheated to 200 degrees for 15-20 minutes, more precisely, until the apples are soft.

5. While the apple basket is baking, prepare the filling. Combine condensed milk, egg yolks, a teaspoon of flour and cinnamon, mix everything well.

6. Remove the pie from the oven, pour over the filling, return to the oven. Bake another 15-20 minutes until tender.

7. May be served warm or cooled. In a cooled cake, the filling becomes thick, similar to a soufflé.

Good luck!
© Taisiya Fevronina, 2013.

All with the beginning of the new working year!

How did you celebrate the New Year and Christmas? How were the holidays in general? Did you manage to meet everyone? How should you have rested?

For some reason I am sure that despite the fact that they have already ended, the whole January will still be a little festive, a little relaxed and everyone will continue to invite each other to visit and "celebrate". There are a lot of friends and relatives, everyone wants to talk, someone traveled these days, and someone did not arrive for some reason. As always. So you think, is it bad that we still have a reason to meet on the "old New Year", no matter how ridiculous all this may be perceived? I used to look for my advantages in everything. And in this too.

A friendly atmosphere and delicious homemade food is always a reason to meet. This is what creates a good mood. And they need to stock up for the whole year. It's true?

I didn't have time to really congratulate you. But it’s not too late. So that's it. May the current year be hearty, friendly and homely.

And as a gift, I have for you a very unusual recipe for a dish that I tried in Switzerland, and I really liked it because it is tasty and satisfying, very suitable for friendly gatherings at home. Sit on the couch, share impressions and remember trips and adventures with your friends and family, eat homemade pies and drink warming drinks. I suggest sharing these homemade recipes throughout January! Share your "cozy" recipes and throw off the links, suddenly I also want to cook something according to your recipes.

And today we have a cake from the canton of Valais, a region in Switzerland where one of the most popular ski resorts in Zermatt is located. The name of the pie is very funny - cholera, but the legend of origin is quite funny. During the period when residents were not allowed to take food out of the house, everything that people had at hand went into the pie - the food was mixed and baked in the dough. Many nations have similar pies. But this cake is also interesting in combination. Onions, potatoes, cheese, pork (there are options without it) and apples. Apples in hot dishes are quite familiar to the Swiss. Think Alpine pasta served with applesauce.

In general, the cake is very simple. I already managed to cook 4 pies for the New Year holidays. You can safely use ready-made puff pastry purchased at the store for it. Just pay attention to the composition and try to choose one with the least strange ingredients. Well, if you have ever made chopped dough, then you will not have any difficulties in preparing the dough for this pie too. It is prepared quickly and does not require any special knowledge and skills. A little more preparation time.

Would need:

2 small potatoes (100-120 g), cooked almost until tender
1 small apple (green varieties preferred), peeled
1 leek stalk (or 1 small onion)
100-150 g of grated cheese (for example, Emmental cheese, or better - raclette, it also comes from Valais, and we will talk about it soon)
50 g loin, brisket, cooked smoked bacon or bacon
salt and freshly ground pepper
a pinch of ground nutmeg
1 egg

for the test:
150 g wheat flour
1/2 tsp salt
50 g chilled butter (take 15 minutes before cooking to soften)
cold water

First, let's prepare the dough. Pour salt into the flour, add butter in pieces and quickly mix with a mixer until crumbs form, pour in just enough cold water so that the dough just starts to stick together and a non-uniform lump gathers (about 30 ml I get water). Then collect the lump with your hands, slightly compact it until a ball forms, flatten it and put it in the refrigerator for half an hour to rest (covered with a lid or bag).

In the meantime, we are preparing the filling. Chop the leek and fry in vegetable until soft (5-10 minutes, depending on the thickness and type of onion). Cut all other ingredients into cubes no more than 1 cm: potatoes, apple, brisket - then add to the onion, add salt, pepper, nutmeg and mix.

Roll the cooled dough between two pre-prepared sheets of parchment paper into a layer 3 mm thick and cut out a circle one and a half times larger than the diameter of the mold where the cake will be baked. I recommend using a uniform with high sides. Tall pies look more impressive. But, in principle, any will do, just add the height of the bead to the radius of the bottom - when cutting. I also made in disposable take-away forms. We remove the top paper, and transfer the circle to the form, turn it over, removing the second paper, carefully distribute the dough along the bottom and sides, as folds appear, straighten them evenly along the entire side part. It is not worth it to be too strong. This dough should not be ironed and crumpled too much; the less manipulation, the lighter and crisper it is. This also applies to kneading.

Chop the bottom with a fork over the entire surface, then put half of the filling, sprinkle the surface with half of the cheese, then the filling again and the remaining cheese. Collect a ball from the scraps of dough and roll it into a layer along the diameter of the mold. Grease the edges of the dough with an egg, place the second round of dough on top of the filling and pinch, folding the edges inward. Chop the top with a fork, grease the surface of the pie with an egg and send it to an oven preheated to 190 degrees for 30 minutes.

With this dough, the cake lasts well for several days, so you can prepare it in advance. If you don't like pork, just eliminate it by proportionally increasing all the ingredients, or add the leftover beef from dinner. If you decide to do it with puff, please note: you do not need to roll it out, just cut out the circles, 1 package is enough for the pie. And don't forget to grease the pan with oil to make it easier to remove the dough.

In general, during these New Year's holidays, Swiss cuisine was the most popular with us. We cooked resti, fondue, pie and bread. Whatever you say, Swiss cuisine is one of the most warming and satisfying. January will pass under the sign of "swiss made". I'd like to convey to you my feelings from the Swiss winter, coziness and comfort. Next in line are Graubünden soup and Engadin walnut pie.

PS Thank you all for the congratulations on your birthday, and in the meantime, I am studying my new computer, which I have dreamed of already, you will not believe it, probably for 15 years. For so long, my computer was updated and adapted, but over the past year I realized that it was time to part with it. Now I have joined the ranks of Yabloko. My husband didn’t even try to convince me, he just took and gave me a “poppy”. I'm slowly getting used to the fact that there is no need to wait until the necessary photos are loaded)

The Engadine nut cake is also called the Bündner nut cake and owes its name to its place of origin - Engadine, in the canton of Graubünden Switzerland. Historians point out that the recipe has been known since 1900.

The cake is made flat from shortcrust pastry filled with coarsely chopped walnuts in caramel. The most famous specialty of the canton, it belongs to traditional Swiss cuisine and is a significant export. The cake is very convenient for postal parcels and can be stored for up to 2 months in the refrigerator without losing its taste. It is exported all over the world and has long won the heart of the Catholic Vatican.

Absolutely all families in Switzerland have their own recipe with "raisins". This cake is a must in all restaurants and shops. Seeing a Swiss nut cake in the order table, I immediately decided to present you with a real recipe coming first-hand and from the place of origin of the cake itself, since I live in the canton where the recipe was created. I also want to show a bit of the Alps, where the cake comes from. Here's like a short story, and now let's look at the recipe itself and the cake. All culinary inspiration and welcome your feedback!