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Hazelnut pie
Hazelnut pie
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This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).

Ingredient List for 10 servings:
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250 gr Flour
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125 gr Margarine
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1 Egg
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1 tablespoon Sugar
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1 pinch Salt
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1 teaspoon Baking powder

Button Filling
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150 gr Hazelnut flour
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4 Eggs
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125 gr Sugar
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2 teaspoons Cinnamon powder
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1 pinch Salt

Oven temperature:
210 degrees Celsius
Instructions:
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Mix the flour, salt, margarine, sugar, baking powder, and the egg in a bowl to a pie bottom.
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Roll out the dough and cover a pie form with the pie bottom. Pick the bottom a few times with a fork.
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Place it in the fridge for minimum 30 minutes.

Button Filling
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Start the oven at 210 degrees Celsius.
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Whip the egg yellows together with half of the sugar, add the cinnamon and the hazelnut flour and mix it well.
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In another bowl whip the egg whites and the salt to a hard foam. Add the rest of the sugar while still whipping.
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Pour the egg whites in the bowl with the rest of the ingredients.
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Place the filling in the pie form.
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Place the pie in the middle of the oven for 10 minutes. Lower the temperature to 175 degrees Celsius and let it in the oven for another 25 minutes.
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Take out the pie and let it cool down before serving it.

A selection of recipes from the same country.
This recipe is from France , Alsace.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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