Inspired by Paul's [urlhttps://permies.com/t/14838/meaningless-drivel/cake-pie]cakeytopic[/url] I'd like to share my granddad's recipe for a very
local pie-like recipe: Limburgse vlaai (Pie from Limburg, Nl)
For one 28 cm (10 pieces) vlaai:
make a dough out of:
400 grams of flour
40 grams of butter
1 egg
40 grams of sugar
pinch of salt
fresh yeast (or dried) in the same amount as for breaddough
enough milk to make a breadlike dough
*make a breadlike dough and let it rise till it's doubled in volume, knead once and let rise again
* Prepair a fruitfilling: fresh cherries, rhubarb,
apple and raisins, abricot or gooseberries are traditional, but you can experiment as you go along. About 400 grams
should be enough. Mix in sugar and spices according to taste. If the fruit is very juicy, sugar it and let it stand for a while to extract some of the excess juices.
* Roll out the dough.
The dough should be about 0,5 cm thick (any leftover dough can be used to roll strips of dough to make a criss-cross pattern on top). Butter the form and put in the dough, press down and make little airholes with a fork so the steam can come out. Sprinkle with some breadcrumbs( if it's very moist fruit), ad fruit, ad doughstrips or crumbs (150 gram flour, 100 gram sugar, 100 gram butter) and bake at 220 celcius for about 20 minutes. Allow to cool and cut in 10 pieces. Best eaten the same day.
Traditionally you need a vlaai-vorm that looks like this
A springform or large enough piedish should work to.
The finished thing should look a bit like this:
