Ingredients

• Pie Crust Ingredients:
• 1 cup flour (plus a bit more for rolling out the crust)
• 1/3 cup shortening (I used saved bacon fat – yes, saved bacon fat)
• 1/2 tsp salt
• 2 tbsp water
• 1/3 cup shredded cheddar cheese
• 1 tbsp butter
• Note: This is to make 2 servings. For a 9? pie pan, double the above recipe
• Filling Ingredients:
• Ham cut into bit sized pieces
• 1/2 of an onion, cut into medium sized pieces
• 1 small potato, cut into cubes
• 1 small apple (not too sweet- like a Braeburn), cut into cubes
• 2 tbsp butter
• Swiss Cheese Sauce Ingredients:
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp onion powder
• 1/2 cup of Swiss Cheese, cut into cubes

Instructions

1. Place the flour in a bowl large enough to mix all the pie crust ingredients together. Add half the shortening (or bacon fat) to the flour. Using a pastry cutter (or fork), work the shortening into the flour until small pea sized balls form.
2. Add the remaining shortening. Work the shortening in until large clumps form.
3. Add the 2 tbsp water, 1 tbsp at a time, to the bowl working the water in until the dough holds together and becomes smooth.
4. For making 2 individual ramekin servings, split the dough into 2 pieces. For a multi serving pie, leave in one ball. On a floured surface roll out the pie crust into thin (1/8" / 3mm thick) circles.
5. Dot the pie crusts with butter and split the cheddar cheese between the two pie crusts. Fold the crust in half and re-roll. Do this a couple times until the cheese and butter are evenly spread through the crust.
6. Carefully lift the crust off the surface and form it into the ramekin (or pie pan). Try to not crack the crust (if you do, push it back together and use a touch of water to hold the crack closed).
7. Fill the bottom of the pies with a mix of potato and apple. Leave a little bit of potato and apple back at this point.
8. Place a tablespoon of butter on the potato and apple. Add the ham and onion on top of the potato and apple. Add the remaining potato and apple on top of the ham.
9. Cover with foil. Bake in the oven at 425 F (220 C) degrees for 1 hour.
10. When the pies are about 20 minutes from ready, begin cooking on the Swiss Cheese Sauce.
11. In a small sauce pan melt the butter. Add the flour, salt, pepper, and onion powder. Cook over low heat, stirring until smooth and bubbly.
12. Add the milk and bring to a boil. Boil for 1 minute.
13. Add the cubed cheese a little at a time. Stir constantly until all the cheese is melted and incorporated.
14. When the pies are ready, remove from the oven. Spoon the cheese sauce over the pies and serve.

Ingredients

• Pie Crust Ingredients:
• 250 mL flour (plus a bit more for rolling out the crust)
• 75 mL shortening (I used saved bacon fat – yes, saved bacon fat)
• 2 mL salt
• 30 mL water
• 75 mL shredded cheddar cheese
• 15 mL butter
• Note: This is to make 2 servings. For a 23 cm pie pan, double the above recipe
• Filling Ingredients:
• Ham cut into bit sized pieces
• 1/2 of an onion, cut into medium sized pieces
• 1 small potato, cut into cubes
• 1 small apple (not too sweet- like a Braeburn), cut into cubes
• 30 mL butter
• Swiss Cheese Sauce Ingredients:
• 15 mL butter
• 15 mL flour
• 250 mL milk
• 1 mL salt
• 0.5 mL tsp pepper
• 1 mL onion powder
• 125 mL of Swiss Cheese, cut into cubes

Instructions

1. Place the flour in a bowl large enough to mix all the pie crust ingredients together. Add half the shortening (or bacon fat) to the flour. Using a pastry cutter (or fork), work the shortening into the flour until small pea sized balls form.
2. Add the remaining shortening. Work the shortening in until large clumps form.
3. Add the 2 tbsp water, 1 tbsp at a time, to the bowl working the water in until the dough holds together and becomes smooth.
4. For making 2 individual ramekin servings, split the dough into 2 pieces. For a multi serving pie, leave in one ball. On a floured surface roll out the pie crust into thin (1/8" / 3mm thick) circles.
5. Dot the pie crusts with butter and split the cheddar cheese between the two pie crusts. Fold the crust in half and re-roll. Do this a couple times until the cheese and butter are evenly spread through the crust.
6. Carefully lift the crust off the surface and form it into the ramekin (or pie pan). Try to not crack the crust (if you do, push it back together and use a touch of water to hold the crack closed).
7. Fill the bottom of the pies with a mix of potato and apple. Leave a little bit of potato and apple back at this point.
8. Place a tablespoon of butter on the potato and apple. Add the ham and onion on top of the potato and apple. Add the remaining potato and apple on top of the ham.
9. Cover with foil. Bake in the oven at 425 F (220 C) degrees for 1 hour.
10. When the pies are about 20 minutes from ready, begin cooking on the Swiss Cheese Sauce.
11. In a small sauce pan melt the butter. Add the flour, salt, pepper, and onion powder. Cook over low heat, stirring until smooth and bubbly.
12. Add the milk and bring to a boil. Boil for 1 minute.
13. Add the cubed cheese a little at a time. Stir constantly until all the cheese is melted and incorporated.
14. When the pies are ready, remove from the oven. Spoon the cheese sauce over the pies and serve.