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Swiss Cheese Pie

January 11 2017 – Bev Lightell

  • 1 ½ C Cake Flour, sifted
  • ½ t Salt

With finger tips, work in until crumbly:

  • 1/4 lb. Butter or margarine (½ cup)

Slowly add, stirring with fork:

  • ¼ C Cold Water

Shape into a ball, roll in wax paper; chill in refrigerator, about ½ hour or until easy to roll. Then start heating oven to 425° F on floured board, roll dough into large circle, about 14 inches in diameter, fit into 11" pie plate. Make fluted edge. With fork prick well. Place in refrigerator about 30 minutes.

Fry until crisp:

  • 12 Slices Bacon
  • ¼ lb. Swiss Cheese, grated

Into bowl break:

  • 4 Eggs

Then add:

  • 2 C Cream
  • ¾ t Salt
  • Pinch Nutmeg
  • Heavy pinch of Sugar
  • Pepper to taste

Beat with egg beater thoroughly. Take pastry shell from ice box, rub inside with 1 tablespoon butter. Sprinkle bacon bits then grated cheese in bottom of pie shell. Pour cream mixture over all. Bake 15 minutes, then reduce oven temperature to 300° F, bake 40 minutes longer or until silver knife inserted in center comes out clean. Serve hot, cut into wedges.


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