Desserts – Swiss Apple Pie

I’m really not quite sure why it is that this pie is attributed to Switzerland and not, say, France or Holland or Belgium, but I do know that it is quite delicious and insanely easy to make, without the need to make fiddly pastry – a simple sheet of ready-made puff pastry is all you need.

This pie filling does puff up quite alarmingly but will slowly sink back down, which is precisely why you add the contents of the pie filling in two rounds. The extra care is well worth it – it’s a beautiful  dessert.

I made this using a 20cm loose-bottomed flan tin but a 22cm (9 inch) flan tin will also accommodate the quantities given here.

Makes a 20cm pie


1 sheet puff pastry, thawed and still cool to the touch; 1 tbsp almond meal; 1 tbsp dried breadcrumbs; 2 large Granny Smith apples, peeled, cored, quartered and thinly sliced; 300ml cream; 1 egg, lightly beaten; 1 tbsp plain flour; 1/3 cup sugar; 1 tbsp butter, melted; 2 tbsp sugar, extra


Pre-heat oven to 180°C.

Line a 20cm tart tin with the thawed pastry and allow the edges to fold down the sides of the tin. Trim the edges of the pastry. Place the tart tin on a baking sheet.

Sprinkle the base of the pastry case with a mixture of the almond meal and dried breadcrumbs. Place the apple slices in an even layer over the breadcrumbs.

Combine the cream, beaten egg, plain flour and one-third of a cup of sugar in a bowl or jug. Whisk well to combine, then gently pour half of the mixture over the apples.

Place the tin, on the baking sheet, in centre of oven and bake for 20 minutes. After 20 minutes, open the oven door and slide the baking sheet out carefully then pour the remaining mixture over the tart. Slide the tart back into the oven and continue cooking for another 10 to 15 minutes or until the top of the tart is golden and the tip of a knife when inserted into the centre comes out clean.

Carefully brush the melted butter over the top of the cooked pie and sprinkle the remaining sugar over the top. Return the tart to the oven and cook a further 5 minutes or until the sugar turns a golden brown.

Remove and allow to cool before slicing. Serve warm or at room temperature with some pouring cream or ice cream on the side.


$5.00 for a 20cm pie

10 thoughts on “Desserts – Swiss Apple Pie”

  1. When you say baking sheet, do you mean one of those silicone sheets that can be used in place of Baking Paper? Why is that required?

    1. A baking sheet is sometimes called a baking tray and is made of metal, sometimes as a non-stick version. There are two reasons for placing your tart on the baking tray – first of all, when you slide it in and out of the oven it doesn’t wobble the setting custard too much. Secondly, the custard sometimes leaks down the sides and would make a mess of your oven if there wasn’t something under the tart tin.

      1. Thanks Sandra. I would normally call that a baking tray and I have many at home so will be able to cook this on the weekend! :)

  2. Hi Sandra,

    I was looking for pie recipes and stumbled upon this blog, because the picture of your pie looked very delicious. You write in this post, that you don’t know why this recipe is attributed to Switzerland. The reason is because these kind of custard and fruit (or savoury ingredients like vegetables, cheese, meat) pies are typical for alemannic cuisine, which is prevalent in Switzerland, southern Germany and Alsace (France), so all of these countries like to claim its invention. But the idea of custard pies is surely a lot older than modern borders.. ;-) Alemannic cuisine is a peasant cuisine, so it’s all about everyday ingredients and simplicity. Here in Switzerland, we call these pies “Wäie”, “Dünne”, “Flade” or “Chueche” and you can find them in many varieties in practically every bakery.

    Greetings from Zurich,


    1. Ursus, thank you so much for the explanation, it was incredibly useful. It never ceases to amaze me how my readers live all around the world, but you’re the first person to contact me from Zurich. I hope this Australian can teach you one or two things about our local cuisine in return.

      Sandra x

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