Simply the best pie! For me 🙂
This is maybe one of the most liked versions of ‘Limburgse vlaai’. They can be made with fruit, pudding and fillings. The rice pudding version is one of my old time favorites.
I was born in the south of Limburg, a province in The Netherlands and my mother and aunts were all home bakers. Our family originates a tiny town called Simpelveld and goes back no less than five hundred years in that area. Most of them were cottage farmers as the soil, called Loess, is extremely rich. So it was normal to have some fruit trees on the small cottage farms that were everywhere.
I believe the abundance of free fruit made it quite normal to bake three or more of these in the weekends. And as the people are friendly and generous, we cut the pies in 6 or 8 pieces and eat them. As a child, it would be easy to eat almost a whole pie just on my own.
The pies from Limburg are considered a national delicacy in The Netherlands. To be honest, I prefer these pies above all kinds other pastry. The reason for this is the simplicity of the rice-pudding pie. The dough is straightforward and resembles the dough of brioche or any other light sweet bread. And the filling of rice is also very straightforward.
They are easy to make and if you take your time you can make quite a few in short time.
A Limburgse pie needs a big pie form. I use 30 cm pie forms and these give you a nice big pie. Plenty of scrumptious for my family of five.
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Rice pudding pie from Limburg
- Total Time: 2 hours 55 minutes
- Yield: 6,8,12 1x
Description
Traditional rice pudding pie from my childhood.
Serves
As we are using a 30cm pie form (I could not find bigger) this is a big pie as it should be. It will serve 6-8 Limburgers and 12 normal people. Haha!
Ingredients
Crust
- 350 gr flour
- 40 gr butter
- 160 ml whole milk
- 1 egg
- 15 grams of fresh yeast (or 7,5 grams of dried yeast)
- 25 grams sugar
- Pinch of salt
Filling
- 800 ml whole milk
- 160 gr pudding rice
- 140 gr sugar
- some drops of vanilla essence or use vanilla pods
- 2 eggs
Decoration
- Whipping cream
- Chocolate shavings or chocolate drops
Instructions
Create the dough
- Weigh the butter and leave outside fridge to get room temperature.
- Put all ingredients (flour, butter, yeast, milk, egg, salt, sugar) together in a bowl.
- Mix well, by hand or use a stand mixer.
- Form a nice ball.
- Depending on the size of the egg, you might need to add a little flower.
- The dough should not stick to your hands.
- Cover with cling film.
- Let the dough rise for 2 hours or that it doubles in size.
- Roll the dough carefully into a large circle with a dough roller.
- You will have more than enough. Use the leftover to create a small cinnamon bun.
- Put the dough in a 30 cm pie form.
- Make sure there is no tension on the dough, so lift at the side and use your fingers to guide the dough gently into the pie form.
- Use the dough roller to cut of the edges.
- Use a form to gently make little holes in the dough so it rises better.
- It should look like this.
- Now the pie is ready to be filled
- Pre heat the oven till 190 degrees Celsius or 375 Fahrenheit.
Filling
- Put milk, sugar and pudding rice in a pan.
- Cook until the rice is soft.
- Let it cool a bit. I put some cold water in the sink and leave the pan in there to cool.
- (it does not have to be cold, just that the temperature drops so it is not hot anymore)
- Whisk the eggs in a small bowl
- And stir the eggs into the rice puddingÂ
Fill and bake the pie
- Put the filling in the pie.
- Looks like this:
Bake the pie
- Bake the pie in 20 to 25 minutes.
Decoration
- Use whipped cream and chocolate shavings or chocolate drops in my case to decorate
- Enjoy!
Notes
Rising the dough is often skipped when making these pies. After making it, it goes straight into the pie form and left to rise there while you are making the filling. I have discovered that if you give the dough 2 hours for rising and treat it gently when rolling out the crust gets much more air and tastes a lot better.
You can also decorate with cocoa powder or if you feel creative with ground cinnamon.
- Prep Time: 30 min
- Rising of the dough: 2 hour
- Cook Time: 25 min
- Category: Pie
- Cuisine: Limburg
