A typical Swiss fruit pie. Tasty, and very easy to make. The fruit can be of any sort. Apple, plum, cherry and apricot are typically used. A savoury version (Zwiebelwähe) can be made using two onions, bacon, salt and any other vegetables you like in place of fruit, sugar and hazelnuts, though you may want to fry some ingredients (bacon, onions, mushrooms) in advance.

Suitable for vegetarian diets.*

Makes 8 slices.

750 g plums or other fruit, or rubarb, halved
40 g ground hazelnuts

To make the dough, mix flour, salt and butter together and rub thoroughly. Once it is well mixed, add water and roll into a ball. Store refrigerated for 30 mins.

1 cups flour
0.5 tsp salt
75 g butter or margarine
3 Tbsp water
Guss (sauce)

Prepare the guss (sauce) by mixing the eggs, milk and sugar together well.

100 ml milk
2 eggs
1 Tbsp sugar
vanilla essence optional

Preheat the oven to 250ºC, heating top and bottom. Roll dough into a flat sheet, and put into a (26cm ø) tin. Use a fork to poke holes along the base, and sprinkle ground hazelnuts onto it. Optionally, oats can be added to absorb moisture from the fruit during baking. Stone and halve the fruit. Place fruit slices around the tin. Place into the bottom half of the oven for 15 mins. The full cooking time is 25-30 mins, so at about half-time (once the fruit is partially cooked but before the dough is brown) pour the guss evenly between the fruit and return to the oven. It will be done once the guss has set and juices are bubbling amongst the fruit.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.