Vlaai
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5.0
3 reviews
Excellent
Vlaai
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Vlaai, also known as Limburg vlaai, is a leavened pie with a fruit filling, that is popular in the Netherlands, Belgium, and Germany.
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Ingredients
For the dough
- 2½ cups flour , sifted
- ½ cup milk (at 97 F / 36°C)
- ¾ cup icing sugar
- 2 tablespoons caster sugar
- 2 teaspoons active dry yeast
- 4 tablespoons butter (soft)
- ½ teaspoon fleur de sel (or salt)
- 1 egg yolk
For the filling
- 1½ lb cherries in syrup (net weight, drained)
- 1½ cup cherry juice
- ⅓ cup caster sugar
- 1 tablespoon vanilla extract
- 2½ tablespoons Potato Starch
- 1 lemon (juice and zest)
- 1 orange (juice and zest)
- ½ teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
For the assembly
- butter (for the mold)
- flour (for the mold)
- 1 egg yolk beaten
- ¼ cup sugar
Equipment
- Stand mixer
- Rolling pin
- Pie mold (10 inches)
- Lattice pie crust cutter optional
- Lattice pie top cutter optional
Instructions
Dough
- In the bowl of a stand mixer, mix the yeast in half the warm milk. Add the 2 tablespoons of caster sugar.
- Leave to stand for 10 minutes then add the icing sugar and flour and mix.
- While mixing using the dough hook, gradually add the milk and egg yolk.
- When a ball forms, add the salt and then the soft butter.
- Knead for 5 minutes.
- Grease a bowl and place the dough in it.
- Cover and let sit for 30 minutes in a warm place away from drafts.
Filling
- Mix the potato starch and the caster sugar.
- Pour the cherry juice into a saucepan and add the vanilla, spices and the orange and lemon juice and zest.
- Add the potato starch and sugar mixture.
- Slowly bring to a boil, while stirring as the liquid becomes clear.
- When the liquid reaches the boiling point, boil it gently for an additional minute.
- Add the drained cherries and simmer for 10 minutes over low heat, stirring regularly.
- Remove from heat and allow to cool completely.
Assembly
- Preheat the oven to 450 F (220°C).
- Divide the dough into two pieces of ⅔ and ⅓.
- Roll out the largest dough piece into a ⅛ inch (3 mm) thick circle.
- Butter and flour a pie mold.
- Place the dough in the mold and pierce it with a fork, pressing on it to stick it to the sides of the mold, this will prevent it from swelling too much.
- Place the dough for 15 minutes in the refrigerator.
- Add the cherry garnish evenly.
- Roll out the second dough piece to a thickness of ⅛ inch (3 mm).
- Cut into ¼ inch (7 mm) wide strips.
- Make a lattice on top of the pie using these strips.
- Brush with egg yolk and sprinkle with sugar.
- Bake for 20 to 25 minutes. If the top browns too quickly, lower the temperature to 350 F (180°C) after 15 minutes of baking.
- Let cool before transferring to a pie dish for serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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