Limburgian flai
Description
The recipe won't take much time. The dough for this pie turns out very unusual but incredibly delicious—simultaneously crumbly and light, yeasty. Don't hesitate to create a beautiful pattern on top of the pie; it makes the baked good look festive and even more appetizing. As a filling, you can use not only sweet berries and fruits but also cottage cheese, hard cheese, or even minced meat. In this recipe, you can replace the currants with raspberries, strawberries, plums, apples, or pears—everything depends on your taste. A 20–23 cm diameter pan is suitable for this pie. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix the sifted flour with sugar, salt, vanilla sugar, and dry yeast. Add the cold butter cut into cubes and rub the mixture into crumbs.
- 2
Step 2
2. Place the egg yolk in a measuring cup and add milk up to the 125 ml mark. Stir and pour the liquid ingredients into the dry ingredients. Knead the dough until it becomes soft, elastic, and does not stick to your hands.
- 3
Step 3
3. Transfer the dough into a bag and let it sit at room temperature for 20–30 minutes. Set aside 1/3 of the dough for the top of the pie, and roll out the remaining dough into a 5 mm thick layer.
- 4
Step 4
4. Grease the baking dish with butter and sprinkle with semolina, place the dough in it and shape the edges. Let the dough in the dish sit at room temperature for 20–30 minutes.
- 5
Step 5
5. Prepare the filling: rinse the currants, slightly dry them, and mix with sugar and starch. Spread over the semolina-dusted dough and smooth out. Roll out the remaining dough into a 2 mm thick sheet and cut into 2 cm wide strips.
- 6
Step 6
6. Decorate the top of the pie by placing a lattice made of dough. Optionally, shape the dough into flowers and petals and use them to further decorate the pie. Brush the top of the pie with lightly beaten egg.
- 7
Step 7
7. Bake in a preheated oven at 180 degrees for 20 minutes.