Alpine Pie
A recipe from the Little Meat Cookbook published by the Schweigert Meats in Minneapolis, Minnesota, in the 1960s.
Ingredients
- 6 slices any deli meat (ham or bologna is recommended)
- Uncooked pastry for a 9-inch pie shell
- 6 oz. Swiss cheese, sliced
- ¼ c. onion, chopped
- 4 eggs
- 1 Tbsp. flour
- ½ tsp. salt
- pepper to taste
- 2 c. half-and-half
Instructions
- Roll pastry dough into a circle about two inches larger than cooking dish. Place in dish, then trim edges and flute.
- Tear cheese and deli meat into pieces. Layer into pie shell. Add onion.
- Beat together eggs, flour, salt, and pepper. Add half-and-half. Pour mixture into the pie shell.
- Bake at 375° for 45-50 minutes. Allow to cool slightly before serving.