Alsatian Pie

Alsatian pie is traditionally eaten in the fall, because he is especially good with a glass of white or spring Beaujoula is Future. Provide flour for the dough in a mixing bowl and press into the middle of a deep trough. Fresh yeast in lukewarm milk and mix with sugar. The yeast milk pour into the pan and sprinkle with salt. Add a medium egg and oil and the dough with the dough hook of electric mixer knead smooth.


A few drops of water to the dough until it comes loose from the rim of the bowl triggers. Cover the bowl with a plate and let the dough rise in a warm place for about 30 minutes until it has grown visibly. Preheat the oven to 200 ° and line a baking sheet with parchment paper. A work surface and sprinkle the dough with flour and roll out the dough into an elongated thin flat bread, like to see in the picture above. Creme fresh thick paint as possible on the Alsatian pie flambe season strong with pepper and nutmeg.

As the salty bacon as a topping is enough, one needs no further salt for seasoning. Peel the onion, halved and cut into thin slices. Alsatian pie cover with onion. Thin slices of bacon into bite-size pieces to share and place on the onions. Alsatian pie on the middle rack for about 35 minutes at 200 ° bake and serve warm as possible.


¤ 250 g Flour
¤ 20 g Yeast
¤ 5 tablespoons Milk
¤ 1 / 2 tbsp Sugar
¤ 1 / 2 tsp Salt
¤ 1 Eggs
¤ 1 tbsp Oil
¤ 200 g Creme fresh
¤ Freshly ground pepper
¤ Nutmeg
¤ 300 g Spanish onion
¤ 70 g Bacon

Serves 3 – 717 cal per serving, 15 mins Prep – 60 mins Total