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Öpfelwähie – Apple Pie traditional Swiss!

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Öpfelwähie traditionell Schweizerisch!

Öpfelwähie – Apple Pie traditional Swiss!

Pane-Bistecca
One of the most typical and traditional Swiss dishes is the Swiss apple pie. I know it from my earliest childhood where we had apple pie on Fridays for snack.

But the most wonderful apple pie I ever had was the one of my, at that time future husband’s grandmother. Yes, it’s a while ago. We were invited to coffee at the grandparents’ home; I should be introduced to the family. I don’t have to mention that they liked me, as I am now married to that same man for an eternity. At that coffee afternoon I had my first bite of this amazing apple pie!!!!!

Sadly I did not get a recipe, but I tried my own. This recipe takes part at the Culinary World travel event from Volkermampft which collects Desserts from all around the world.
Prep time
25 min
Rest time
1 h
Cooking time
45 min
Portions
8
Total time
2 h 10 min

Ingredients

For the Dough:

    • 150 g cold Butter diced

    • 1 Egg

    • 250 g Flour

    • 1/2 tsp Salt

    • 6 tbsp cold Water

Filling:

  • 1 kg Apples, I had them fresh from the tree

  • 1 Lemon, the juice

  • 2 tbsp brown Sugar

  • 1 tsp Cinnamon

  • 4 tbsp ground Almond

Instructions

1

Step 1

Quickly mix the ingredients for the dough together and let rest in the fridge for 1 hour.
2

Step 2

Roll the dough out for a pie dish of 32 cm diameter, add it and prick it with a fork all over.
3

Step 3

Peel the apples and grate on a coarse grater, mix immediately with the lemon juice.
4

Step 4

Mix in the sugar, cinnamon and almonds and pour into the cake tin lined with the cake dough.
5

Step 5

Smooth out and bake in the oven at 200 C degrees for approx. 35-45 minutes.

Notes

The Öpfelwähie/Apple pie can be served warm or cold, with or without powdered sugar, vanilla cream or whipped cream.
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