Alsatian Potato Pie Recipes

ALSATIAN POTATO PIE

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
• Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
• Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
• Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN-STYLE APPLE PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water using on/off turns until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• For filling:
• Whisk eggs and 1/2 cup sugar in large bowl to blend. Whisk in cream, milk, kirsch, and spices. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to brown, about 2 minutes. Whisk into cream mixture. Set custard aside.
• Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples and remaining 1/4 cup sugar; sauté until apples begin to soften, about 8 minutes. Increase heat to medium-high; sauté until apples are tender and golden brown, about 7 minutes longer. Cool.
• Roll out dough on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter pie dish. Fold dough edges under and crimp decoratively. Pierce crust all over with fork. Freeze 20 minutes.
• Preheat oven to 400°F. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is golden, about 15 minutes longer. Cool slightly. Reduce oven temperature to 350°F. Arrange apple mixture in pie shell. Pour custard over. Bake until knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 minutes. Transfer pie to rack and cool slightly. Serve warm.

ALSATIAN POTATO CASSEROLE

Steps:

• Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
• Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
• Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
• Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
• Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

ALSATIAN ONION PIE

Steps:

• Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
• Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
• Then combine the onions, the soy milk mixture and the couscous.
• Pour into the prepared pie shell.
• Bake in a preheated oven at 350 degrees for about 30 minutes.