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Nutrition Facts
Serving Size 1 large pie 3158g Recipe makes 1 large pie) The following items or measurements are not included below: raclette cheese
Calories 5312
Calories from Fat 2553		(48%)
Amount Per Serving		%DV
	Total Fat 283.7g	436%
	Saturated Fat 79.3g	396%
	Monounsaturated Fat 148.0g
	Polyunsaturated Fat 35.9g
	Trans Fat 0.0g
Cholesterol 324mg		108%
Sodium 3015mg		125%
Potassium 8199mg		234%
Total Carbohydrate 611.3g		203%
	Dietary Fiber 62.3g	249%
	Sugars 91.9g
Protein 97.1g		194%
how is this calculated?

Cholera Pie (Swiss Alpine Bacon, Potatoes & Apple Pie )

Recipe #390649 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MarraMamba
Sep 17, 2009

The unusual name came about because during an outbreak the swiss in the Goms valley obviously didn't want to go out and the items used were things that they had in the house that kept a long time. It is a rare dish these days but still a favorite in the area and delicious.Note: The proper bacon to use for this is Valaisian petit lard, which you can buy in Switzerland and store for month. It is a thin bacon slice seasoned with salt and spices and air dried for a few months. It is a very fragrant and addictive cold cut, pancetta can be subbed as well. The cheese should be alpine meadow raclette cheese but you could substitute with another quality full-fat semi-hard cheese fit for melting. For fabulous pics of each stage see http://fxcuisine.com/default.asp?language=2&Display=121

1 large pie (change servings and units)

Ingredients

2 sheets puff pastry
4 large waxy potatoes, boiled the day before
1 leek
4 small onions (or 2 large ones)
200 g seasoned bacon
200 g raclette cheese, cheesee
2 pears
2 apples, fit for baking
salt & pepper
1 egg yolk

Directions

1
Cut the bacon in small sticks thick as a matchstick and as wide as a cigarette is thick Fry the bacon with no added fat over medium-high heat until it becomes soft. Reserve.
2
Wash the leek and finely chop it. Peel the onions and slice them thinly. Fry onions and leek in the bacon's remaining fat until they are soft and start turning brown.The author at FX says "I can't emphasize enough how important is this browning process. If you add every ingredient raw to the pie it will just boil and you'll miss half the flavor.".
3
Start by peeling the cooked potatoes and grate them coarsely. Salt.
4
Peel, core and dice pears and apples. Save this for last lest they turn brown.
5
Dice the cheese, heat the oven to 375 and prepare your ingredients around a large baking tray with parchment paper on it.
6
Spread the puff pastry onto a baking sheet. Spread the potatoes evenly on the pastry, leaving a good 2.5/1'' space all around.
7
On this bed of potatoes, lay the pear and apple cubes and cover them with the onion and leeks and then the bacon.
8
Finish with the diced cheese and sprinkle with crushed black pepper.
9
Cover with the second puff pastry sheet and carefully seal around the edges. Make a few holes on top with a fork to let the steam escape.
10
Beat the egg yolk or whole egg and paint the pie with a kitchen brush. This will turn it golden when it bakes.
11
Bake for 30 minutes in a hot oven (190°C) until golden.
12
Let it rest for 5 minutes before slicing with a long and very sharp serrated blade.