Limburg and its delicious pies

Alright, pie lovers, let’s ditch the apple and embrace the quirkiness of the Dutch with the Limburgse kersen vlaai. This isn’t your grandma’s cherry pie; this is a whole different level of fruity deliciousness that’ll have you questioning everything you thought you knew about dessert.

Vlaai: The Pie That Makes No Sense (But Tastes Amazing)

First things first, let’s clear up some confusion. The word ‘vlaai’ is basically Dutch for ‘pie, but not really’. You see, a vlaai has a crust, fruit filling, and often some sort of topping. Sounds like a pie, right? Wrong. A vlaai’s crust is more like sweet, yeasty bread dough. It’s softer, chewier, and dare I say, even more delicious than your average pie crust.

Then there’s the filling. Limburgse kersen vlaai is all about those cherries – sour cherries, to be exact. We’re talking a generous (and I mean generous) helping of these tart little beauties, swimming in a delightfully gooey, thickened juice. It’s the perfect balance of sweet and tangy, and it’ll make your tastebuds do a happy dance.

A Slice of Limburg Pride

The Limburgse kersen vlaai isn’t just a pie; it’s a symbol of pride for the folks down in Limburg, the southernmost province of the Netherlands. They take their vlaai very seriously. In fact, you won’t find a real-deal Limburgse kersen vlaai outside of the province unless a Limburg grandma has been feeling generous.

Vlaai Varieties: A Choose Your Own Adventure

Here’s where things get even more interesting. The Limburgse kersen vlaai comes in a few different flavors (pun intended!). Let’s break it down:

  • Kruimelvlaai: The minimalist’s delight. It’s got the sweet bread base, a hint of vanilla, and a generous layer of crumbles. Think of it as a giant, buttery Dutch cookie in pie form.

  • Rijstevlaai: The creamy contender. Picture this: a sweet bread crust filled with luscious rice pudding and topped with a sprinkle of cinnamon. It’s comfort food in pie form.

  • Gitstervlaai: The lattice lover. This is your classic cherry vlaai, with its sweet bread crust, generous cherry filling, AND a beautiful lattice top. It’s the Instagram star of the vlaai world.

The Eating Ritual

Eating a Limburgse kersen vlaai isn’t just about satisfying your sweet tooth; it’s an experience. You cut yourself a hefty slice – none of those dainty pie wedges here. A dollop of whipped cream is optional but highly encouraged. And then? You dig in, preferably with good company and a strong cup of coffee to balance the sweetness.

A Word of Warning

Be prepared: this vlaai is messy. The cherry filling is juicy, the crust is crumbly, and if you’re like most of us, you’ll have whipped cream all over your face by the end. But that’s part of the fun, right? Embracing the delicious chaos is what being Dutch is all about.

So, there you have it – the Limburgse kersen vlaai in all its quirky, delicious glory. It might be a little strange, a little messy, but trust me, it’s a taste sensation you won’t want to miss. Just don’t try to explain it to your non-Dutch friends. Some things are best experienced, not explained.

Limburger Cherry Pie (Limburgse Kersenvlaai) Recipe

Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • INGREDIENTS for 24 cm pie:
  • For the dough:
  • 2 cups (300g) all-purpose flour
  • 3 tablespoons sugar
  • 1 egg yolk
  • 2/3 cup (150ml) slightly warm milk
  • 2 tablespoons (25g) butter
  • 20g fresh yeast, or 3g active dry yeast
  • pinch of salt
  • For the filling:
  • 1.5 pounds (700g) cherries in syrup
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • For the glaze:
  • 1 egg yolk
  • 1 tbsp milk
  • 1 tbsp sugar
Instructions
  1. Dissolve the yeast and sugar in milk and let stand for 10-15 minutes.
  2. In a large bowl, add flour, salt and sugar and combine. Now add the milk and egg and bring it together. Finally add the soft butter. Knead for 5-10 minutes with an electric mixer or for 10-15 minutes by hand. The dough should be smooth and elastic. Put the dough in a greased bowl, cover and let it rest for 1-1.5 hours in a warm place (the dough should roughly double in volume).
  3. For the filling, drain the cherries and put the syrup in a saucepan over medium heat.
  4. In a small bowl, combine 4 tablespoons of the syrup with cornstarch and whisk well until completely dissolved. Pour the cornstarch mixture and sugar into the hot cherry syrup and mix well. Cook over a low heat and stir frequently until the mixture is nice and thick. Remove from the heat and add cherries. Set aside and let cool off completely.
  5. Preheat the oven to 430ºF (220ºC). Prepare a 9/10 inch (24cm) vlaai mold or similar tart pan by greasing it with butter or spraying it with some oil. Take about 2/3 of the dough and roll it into a nice circle, about 0.12 inch (3mm) thick. Leave the excess dough hanging over the edges, but make sure the dough inside the mold is neatly fitted. Cover it and let it sit for about 10 minutes.
  6. Now with a rolling pin, trim off the edges / excess dough by carefully pressing it along the rim of the mold. Add the cherry pie filling and distribute evenly. Roll out the remaining dough and cut it into strips of about 0.5 inches (1.5 cm) wide. Place the strips over the filling to create a criss-cross lattice pattern.
  7. Brush the lattice with egg wash (a yolk lightly beaten with 1 tablespoon of milk) and sprinkle with brown sugar. Put the vlaai in the oven and bake for about 25-30 minutes.
  8. Remove from the oven, place on a wire rack and leave to cool for 20 minutes, then remove the pie from the tin and let it cool completely. Serve with a dollop of whipped cream!