Pie of Swiss Chard, Apples, Pine Nuts, Raisins, and Cheese

Pie of Swiss Chard, Apples, Pine Nuts, Raisins, and Cheese is a delicious and unique dish that combines the earthy flavors of Swiss chard with the sweetness of apples, the crunch of pine nuts, and the richness of cheese. This savory pie is perfect for a comforting family meal or a special occasion. The buttery crust provides a delightful contrast to the flavorful filling.

Serves: 8

Preparation time: 1 hour 30 minutes

Cooking time: 45 minutes

INGREDIENTS:

FOR THE DOUGH:

• 3 cups flour
• 1 egg
• 1/2 pound butter (2 sticks), cut into small pieces
• 1 1/2 cups sugar, preferably superfine
• 1/4 teaspoon salt

FOR THE FILLING:

• 3 tablespoons dark raisins
• 3 tablespoons golden raisins
• 2/3 cup rum
• 4 pounds Swiss chard leaves (without stems), washed free of sand
• 2 eggs
• 1 cup brown sugar
• 1/2 cup grated Parmesan or dry mountain cheese
• 1/2 cup pine nuts
• 1/4 cup eau-de-vie or brandy
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2-3 apples

INSTRUCTIONS:

1. Place all the dough ingredients in a food processor and pulse until the mixture comes together and forms a dough. Add a few tablespoons of water if needed. Process for about 5 minutes.
2. Transfer the dough to a refrigerator and let it chill while preparing the filling.
3. In a large bowl, soak the dark and golden raisins in rum and set aside.
4. Finely slice the Swiss chard leaves and wash them in several changes of cold water to remove bitterness. Squeeze the chard dry and add it to the rum-raisin marinade. Allow it to marinate for 1 hour or more.
5. Drain the rum off the chard and raisins, reserving the rum for later use.
6. To the bowl of chard and raisins, add eggs, brown sugar, Parmesan, pine nuts, liquor, olive oil, and salt. If the mixture appears too dry, add a few drops of the reserved rum.
7. Preheat the oven to 375°F (190°C) and butter and flour the inside of a deep pie plate or cake pan.
8. On a floured work surface, divide the dough into two equal portions and roll out both halves.
9. Line the cake pan with one portion of the dough. Add the solid part of the filling to a depth of about 1 inch, and moisten it with half of its juice.
10. Top the filling with thinly sliced apple slices, covering it completely.
11. Cover the filling and apple slices with the second circle of dough, pinching it sealed with your fingers. Use a fork to prick small holes on top.
12. Bake the pie for 45 minutes or until it turns golden brown and the edges begin to pull away from the pan.
13. Remove the pie from the oven and sprinkle it with white sugar.
14. Serve the pie warm and enjoy!

NOTE:

• This pie can be served as a main dish or a side dish. It pairs well with a fresh green salad or roasted vegetables.