Limburg Pie

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Ingredients

250 g wheat flour
15 g fresh yeast
20 g Butter
100 ml milk
20 g Sugar
4 tbsp. l Water
5 g salt
500 g plum
1 pc. Egg

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Limburg Pie

  • Medium

Ingredients

Directions

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Steps

1
Done

15 g of fresh yeast is dissolved in 100 g of warm milk. Sift 250 g of wheat flour through a sieve directly onto the table. In the center of the resulting slide, we make a recess. Pour milk into it and knead the dough.

2
Done

Add about 3 tablespoons of water, continue to knead. Pour 20 g of granulated sugar. Introduce 20 g of butter in parts and knead again.

3
Done

Put the resulting dough into a bowl, cover with cling film. Then we send to stand in a warm oven for 1 hour.

4
Done

500 grams of plums are cut in half, remove the seeds and put in a bowl. Sprinkle with sugar and mix. Let stand, and then filter through a sieve, draining excess juice.

5
Done

Flouring the work surface with flour. Divide the dough into larger and smaller parts.

6
Done

Lubricate the baking dish with butter and sprinkle with flour, remove excess from the mold. Thinly roll out most of it and transfer it into shape, crush the dough on the edges. Spread the filling evenly.

7
Done

Roll out the second part of the dough. In a checkerboard pattern, we make small cuts on the dough and slightly push them apart. Spread on top of the filling.

8
Done

We connect both parts of the cake and remove the excess dough. Wrap the edges of the pie inside and make a notch with a fork. Combine 1 egg and a little water, beat. Cover the pie with a lezon. Bake in the oven for 30 minutes at a temperature of 200 degrees.

9
Done

Bon Appetit!

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White Mushroom Soup
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