I bring to your attention a Limburg pie, which combines a sandy-yeast dough with a sweet fruit or berry filling. Today I prepared this pie with black currant. It turned out very tasty and vitamin-rich!
I will knead the dough in a bread maker. Place warm milk, sugar, salt and egg yolk in the bread maker.
Sift the flour with yeast and vanilla.
Then grate the oil on a coarse grater.
If you knead the dough with your hands, then you need to grind the butter with flour into fine crumbs with your hands. In warm milk, dissolve sugar, salt, vanilla and yeast. Then combine the milk mixture, egg yolk and butter-flour mixture.
Knead the dough.
Leave the dough to increase in volume for 30 minutes.
Then knead the dough again.
Separate 1/3 of the dough from the dough. Cover the small one with a towel or put it in a cellophane bag.
Roll out most of the dough into a circle and place it in a baking dish (diameter 28 cm). Cover the form with foil or baking paper and grease with vegetable oil (1 tsp).
Sprinkle the dough with semolina to prevent the cake from getting wet from the currant juice.
Wash the currants. If you use frozen currants, it is better to defrost it beforehand and drain the juice.
Add sugar and corn starch to the currant. Mix gently.
Transfer the filling to the form with the dough.
Roll out the remaining dough and cut it into identical strips.
Spread the strips over the filling. Trim the excess tips.
From the excess dough, you can cut out flowers. Bake in the oven, preheated to 180 gr., 20-25 minutes, until golden.Limburg pie (Dutch: Limburgse vlaai, limb. Vlaaj, Vlaoj) is one of the varieties of pie with fruit filling, which is part of traditional Dutch cuisine. The first mention dates back to the XIV century.
Limburg flat pie can be considered one of the ancient dishes of the Netherlands. The first mention of the pie (vlaai) and bakers who specialized in its preparation belong to the chronicles of 1338. Initially, these pies were used as a festive treat for church celebrations, twice a year.