This recipe was given to me and translated by my dear Limburg-ian(?) friend, Lena β₯οΈ from the book Limburgs op de Kaart, Wil en Netty Geurts
Proemevlaai (plum pie):
Ingredients
For the dough:
- 100ml of milk
- 250g of flour
- 15g of yeast
- 20g of butter
- half an egg
- 15g of sugar
- a pinch of salt
Pudding: -18g of custard
-
18g of sugar
-
200ml of milk
-
1 kg of plums
-
(sugar)
Finish:
- egg
- milk
Dough
Heat up the milk until it's lukewarm. Put the flour in a bowl. Stir the yeast with a bit of lukewarm milk until smooth. Make a dimple in the flour, and pour the yeast, butter, egg, and sugar into it. Sprinkle the salt along the edge of the flour. Pour the rest of the lukewarm milk into the dimple with the yeast. Knead the dough until it's supple. Cover the dough and let it rise until it's become twice its original size.
Pudding
Don't use an aluminium pan or whisk, this can cause discolouration in the mixture. Put the custard into a bowl, together with the sugar. Add 50ml of cold milk and stir until smooth. Boil the rest of the milk. Pour the custard into the boiling milk while stirring. Keep boiling it for a while, and keep stirring. Pour the pudding into a bowl and let it cool off. Stir occasionally, so that the pudding stays smooth.
Sprinkle the worktop/counter with flour, and roll it flat and round, so that it can cover the bottom and walls of a pie form. Apply fat to the pie form and cover it with the dough, and trim the excess. Poke small holes into the bottom and let the dough rise until thick. Preheat the oven to 220C
Plums
Cut the plums lengthwise and remove the seed. Spread the cooled-off pudding onto the bottom of the pie. Add the plums with the skin down, and pack them very tightly. The plums will shrink as they're baked, so otherwise you'll have open/empty spots. Sprinkle some sugar over the plums.
Finish
Mix an egg with milk, and glaze the edge of the dough. Bake the pie at 220C for 25 minutes in the centre of the oven. The dough should have a nice brown colour. Take the pie out of its form and let it cool off. Sprinkle some extra sugar to taste.
