Cholera Pie Swiss Alpine Bacon Potatoes Apple Pie
Transport your taste buds to the Swiss Alps with this rustic and hearty Cholera Pie, a savory masterpiece combining bacon, potatoes, apples, and Gruyère cheese in a buttery, flaky crust. This unique dish captures the perfect balance between sweet and savory, with layers of tender potato slices, crisp apples, caramelized onions, smoky bacon, and a creamy egg custard that binds it all together. Baked to golden perfection, this traditional Swiss alpine pie dates back to times of resourcefulness, making use of pantry staples to create a comforting and flavorful meal. Perfect as a main course or paired with a crisp green salad, this Cholera Pie is a delicious medley of textures and flavors that will make any meal a memorable occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 300 grams Potatoes
- 150 grams Bacon
- 2 medium Apples
- 1 medium Onion
- 150 grams Gruyère cheese
- 100 milliliters Heavy cream
- 2 large Eggs
- 1 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
To make the crust, combine the all-purpose flour and salt in a mixing bowl. Cut the unsalted butter into cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles breadcrumbs.
Add the cold water one tablespoon at a time, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
While the crust chills, peel the potatoes and slice them into thin rounds. Parboil the potato slices in salted water for 5 minutes, then drain and set aside.
In a skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
Thinly slice the onion and sauté it in the bacon fat until softened and golden, about 5 minutes. Slice the apples into thin rounds, removing the core.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 9-inch pie dish with it, trimming any excess dough from the edges.
Layer the pie filling by starting with the potatoes, followed by the apple slices, sautéed onions, crumbled bacon, and shredded Gruyère cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
In a bowl, whisk together the heavy cream, eggs, black pepper, and nutmeg (if using). Pour this mixture evenly over the layered pie filling to bind everything together.
Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy this hearty Swiss Alpine classic as a main dish or alongside a fresh green salad.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
