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5.0 from 3 votes

Vlaai

Vlaai, also known as Limburg vlaai, is a leavened pie with a fruit filling, that is popular in the Netherlands, Belgium, and Germany.

Prep Time
1 hr
Cook Time
mins
Rest Time
1 hr
Total Time
1 hr 40 mins
Servings: 8 people
Course: Dessert
Cuisine: Dutch

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
    Cup of Yum
  1. In the bowl of a stand mixer, mix the yeast in half the warm milk. Add the 2 tablespoons of caster sugar.
  2. Leave to stand for 10 minutes then add the icing sugar and flour and mix.
  3. While mixing using the dough hook, gradually add the milk and egg yolk.
  4. When a ball forms, add the salt and then the soft butter.
  5. Knead for 5 minutes.
  6. Grease a bowl and place the dough in it.
  7. Cover and let sit for 30 minutes in a warm place away from drafts.
Filling
  1. Mix the potato starch and the caster sugar.
  2. Pour the cherry juice into a saucepan and add the vanilla, spices and the orange and lemon juice and zest.
  3. Add the potato starch and sugar mixture.
  4. Slowly bring to a boil, while stirring as the liquid becomes clear.
  5. When the liquid reaches the boiling point, boil it gently for an additional minute.
  6. Add the drained cherries and simmer for 10 minutes over low heat, stirring regularly.
  7. Remove from heat and allow to cool completely.
Assembly
  1. Preheat the oven to 450 F (220°C).
  2. Divide the dough into two pieces of ⅔ and ⅓.
  3. Roll out the largest dough piece into a ⅛ inch (3 mm) thick circle.
  4. Butter and flour a pie mold.
  5. 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.
  6. Place the dough for 15 minutes in the refrigerator.
  7. Add the cherry garnish evenly.
  8. Roll out the second dough piece to a thickness of ⅛ inch (3 mm).
  9. Cut into ¼ inch (7 mm) wide strips.
  10. Make a lattice on top of the pie using these strips.
  11. Brush with egg yolk and sprinkle with sugar.
  12. 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.
  13. Let cool before transferring to a pie dish for serving.