Vlaai

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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Step 1

In the bowl of a stand mixer, mix the yeast in half the warm milk. Add the 2 tablespoons of caster sugar.

Step 2

Leave to stand for 10 minutes then add the icing sugar and flour and mix.

Step 3

While mixing using the dough hook, gradually add the milk and egg yolk.

Step 4

When a ball forms, add the salt and then the soft butter.

Step 5

Knead for 5 minutes.

Step 6

Grease a bowl and place the dough in it.

Step 7

Cover and let sit for 30 minutes in a warm place away from drafts.

Step 8

Mix the potato starch and the caster sugar.

Step 9

Pour the cherry juice into a saucepan and add the vanilla, spices and the orange and lemon juice and zest.

Step 10

Add the potato starch and sugar mixture.

Step 11

Slowly bring to a boil, while stirring as the liquid becomes clear.

Step 12

When the liquid reaches the boiling point, boil it gently for an additional minute.

Step 13

Add the drained cherries and simmer for 10 minutes over low heat, stirring regularly.

Step 14

Remove from heat and allow to cool completely.

Step 15

Preheat the oven to 450 F (220°C).

Step 16

Divide the dough into two pieces of ⅔ and ⅓.

Step 17

Roll out the largest dough piece into a ⅛ inch (3 mm) thick circle.

Step 18

Butter and flour a pie mold.

Step 19

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.

Step 20

Place the dough for 15 minutes in the refrigerator.

Step 21

Add the cherry garnish evenly.

Step 22

Roll out the second dough piece to a thickness of ⅛ inch (3 mm).

Step 23

Cut into ¼ inch (7 mm) wide strips.

Step 24

Make a lattice on top of the pie using these strips.

Step 25

Brush with egg yolk and sprinkle with sugar.

Step 26

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.

Step 27

Let cool before transferring to a pie dish for serving.

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