Anita’s Waehe

Since we couldn’t be with our mamma this Mother’s Day, we decided to do the next best thing – bake one of her staples. Waehe (pronounced vey-yeh) is a Swiss pie – it’s light and fruity and a lil creamy – and tastes just like home. When we were young our mom would make it regularly, choosing whatever fruit was in season, and we’d enjoy it for breakfast, lunch and even dinner. We made our first Waehe with apples, but other tried and true favorites include plum and apricots. Anita usually makes it with puff pastry, but since we forgot to buy some we made our crust from scratch. Mamma knows best (as usual), because our taste test indicated that the flakiness of the puff pastry actually works better for Waehe.

4 apples, peeled and sliced (we used Golden Delicious, but Granny Smith work well too)

1 egg
1/4 cup heavy cream
1/4 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 stick butter, cold & diced

1 1/4 cups flour
1/4 teaspoon salt
1/4 cup ice water
1/8 cup breadcrumbs

Preheat oven to 350 degrees
Combine flour and salt in a large bowl
Mix in butter chunks, until large crumbs form

Add ice water, one tablespoon at a time, until mixture sticks together when pinched
Roll dough in to a ball, wrap in plastic and refrigerate for ~30 minutes
While the dough is chilling, slice apples in to 1/4 inch thick slicesSprinkle apples with cinnamonRemove dough from fridge and roll it as thin as you can get
Place crust in a pie plate, press evenly in to the bottom and sides of the plate
Poke holes in the crust with a fork
Sprinkle with breadcrumbs

Lay the apple slices in rows, starting from the outside and moving inWhisk together heavy cream, eggs, milk and vanilla (add a little sugar if you like it sweeter)
Pour over apples evenly
Bake for ~45 minutes, until the cream mixture has set and the crust is golden brown
Ein guette! (Bon appetit!)


3 thoughts on “Anita’s Waehe

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