Yeast Bread Fruit Pie

(de) vla

(de) appelvlaai 2

(de) appelvlaai

(de) kersenvlaai 2

(de) pruimenvlaai 2 3

rijstevlaai 2

I strongly recommend making 'regular' bread a few times before advancing to the yeast bread fruit pies.
The dough for 'Limburg' fruit pie is the same as for raisin bread, but you need only half the amount for a 12-inch (30 cm) pie or two 8-inch (20 cm) pies. You could make two pies or use the other half for a small raisin bread or some raisin rolls, or you could use some dough to make a lattice like in one of the pictures. You could make a smaller amount of dough - but first times that I was kneading a small amount of dough it hurt my hands, my knuckles painfully scraping the kneading board. It took a while learning to avoid that.
Half of the 'full amount' is enough for a 12-inch (30 cm) pie base, or for two 8-inch (20 cm) pies.
Keep in mind that because of the somewhat high concentration of sugar you can't start with a sponge dough.
Fruit juice leaking to the pie base can be a problem. In large amounts it could make the base soggy and then it won't bake well. Not-too-ripe plums will work, cut through with a sharp knife, carefully remove stone and place with open side up. You could sprinkle a litte sugar over the fruit. Prunes (dried plums) also work well. Cherries can also be very nice - use a depitter.

Full amount of dough (for 2 large pies)

• 1¾ cup (285 g) wholewheat flour (stoneground)
• 2¼ cup (285 g) white flour
• 1 tsp (6 g) salt
• 11 oz water = 7 oz cold, 4 oz boiling
  (330 ml water = 210 ml cold, 110 ml boiling)
• 7 TBsps (90 g) + ½ tsp sugar
• 2 TBsp (30 ml) olive oil
• 2 tsp dry yeast

Half the dough (for 1 large pie or 2 small pies)

• 145 g (1 cup + 2TBsps) wholewheat stone-ground
• 145 g (1 cup + 1TBsp) white flour)
• ½ tsp salt
• 45 g (4 TBsps) + ½ tsp sugar
• 5½ oz water = 3½ oz cold, 2 oz boiling
  (165 ml water = 105 ml cold, 60 ml boiling)
• 1 tsp dry yeast

You'll also need fruit like apples (maybe with raisins) or plums or cherries; prunes (dried plums) or rice cooked in milk with sugar can also be nice

1. Put salt and wholewheat flour in a large bowl, make a well in the middle and add olive oil and the large amount of sugar;
2. Rinse a small cup with water and put in ½ tsp sugar;
3. Bring a little water to a boil,
   for the full amount: mix 4 oz (110 ml) of it with 7 oz (210 ml) cold water for 11 oz (330 ml) total;
• for the half-size: mix 3½ oz (105 ml) cold, 2 oz (60 ml) boiling water for 5½ oz (165 ml) total
mix so it will be about body temperature for the yeast;
4. Pour about half of the tepid water in the small bowl with a little sugar, and the other half in the well of the wholewheat flour;
5. Sprinkle dry yeast over the water in the small bowl, mix in and let it stand for five or ten minutes, till foaming and bubbling;
6. Stir the water in the well in the large bowl with a sturdy wooden spoon, dissolving sugar, then mix with the wholewheat flour;
7. Put white flour over the wholewheat flour and water etc. mixture, then mix in proofed yeast solution, mix first with white flour and then with the wholewheat flour etc., have it all come together and then knead by hand for eight to ten minutes; - if the dough keeps sticking to your hands add a teaspoon (or two) of flour, if the dough is too tough sprinkle a teaspoon (or two) water over it;
   I guess you could let a bread machine do the mixing and kneading;
8. Cover the bowl and let the dough 'double in volume' (45 minutes to an hour;)
9. Preheat oven to 425°F (225°C;)
10. Coat a pie pan with butter and flour;
11. Punch the risen dough down and knead it lightly;
    for the full amount: divide dough in two for two pies or one pie and something else, a lattice or raisin rolls
    flatten and stretch the dough by hand and with a rolling pin to a little larger than the pie pan; lay the dough carefully in the pie pan, make sure the edges are covered;
12. Prick dough many times with a fork to avoid air bubbles and let dough rise in a warm place for half an hour or 45 minutes;
13. Prepare filling, like:
• cut up apples and heat them a few minutes in the microwave - mix with raisins and some cinnamon;
• cut through plums with a sharp knife, carefully remove stones;
• depit cherries;
14. Place filling carefully on risen pie base, try to avoid juice dripping (place plums with the open side up) and sprinkle a little sugar over it;
15. Put pie in oven and bake for about 20 minutes; take it out of the oven and let it cool on a rack.

Your chef: Marco Schuffelen - email more recipes (Dutch & International) Hear Dutch food words and lines more Dutch

vegetables

fruits

dinners

other food

meals

food

kitchen

fire

electricity

>>

email - Copyright © Marco Schuffelen 2019. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Don't be a dief (thief) / dievegge (female thief) - diefstal (theft) - stelen (to steal) - heler (dealer in stolen goods) - hear Dutch - 2