Dough for 2 large pies:
3 1/4 cups flour (400g)
4 tablespoons oil
250 ml water
Salt

Mix flour, oil, water and salt to a dough. Dough should not be sticky. Roll out to a thin disc and spread with topping.

Savory Topping for one pie:
1 crème fraiche
1 fromage blanc
possibly a bit of heavy whipping cream
Salt
Pepper
Nutmeg
1 sweet onion thinly sliced
5 slices of bacon cut in slivers
You can also add gruyere, goat cheese, mushrooms, etc.

Sautee bacon to render some of the fat. Reserve bacon fat and sautee onions.

Combine crème fraiche, fromage blanc, and whipping cream if mixture is too thick to pour. Spread half of the mixture on thinly rolled out dough and sprinkle with onions, bacon and other toppings if used.

Bake on pizza stone at 450 degrees (250 grad) for about 15 to 20 minutes.

Apple topping for one dessert pie:
1 crème fraiche
1 egg
1/4 cup sugar
1 teaspoon cinnamon
3 -4 apples depending on size
Calvados to flambé

Peel and thinly slice apples. Combine all ingredients except for the calvados into a bowl and let sit for about 1 hour before spreading on rolled out dough. Flambé with warmed calvados.