Traversing the United States in search of pie, writer Pascale Le Draoulec was struck by the vastness of a country where an immigrant group can set up home and continue the traditions brought with them from the Old Country -yet remain relatively unknown outside of their immediate region.
I'm fascinated by the addition of cottage cheese. It's not something super common in Belgium, you can buy it but it's more associated with Germany. Platte kaas is very common but that's a smooth fresh cheese more similar to think yoghurt. I'd love to know more about how these cheese toppings evolved because going quite a bit back, I never heard of cheese on vlaai. The patissier from Brussels sounds like the sort of pie you'd also find in Belgium. Rice pies do have a different dough to fruit-filled ones in Belgium but always yeast-raised. Also Belgian vlaai pies are sweetened and Limburg is a province, not a town😉.
Everybody loves it and some Dutch (limburg) are singing about it: Proemevlaai!!!
Check on youtube: https://www.youtube.com/watch?v=vWApL4tkCPI
Thank you!
Hi Nic. I loved reading about these Belgian prune pies. Thanks for sharing. Sam B.
I'm fascinated by the addition of cottage cheese. It's not something super common in Belgium, you can buy it but it's more associated with Germany. Platte kaas is very common but that's a smooth fresh cheese more similar to think yoghurt. I'd love to know more about how these cheese toppings evolved because going quite a bit back, I never heard of cheese on vlaai. The patissier from Brussels sounds like the sort of pie you'd also find in Belgium. Rice pies do have a different dough to fruit-filled ones in Belgium but always yeast-raised. Also Belgian vlaai pies are sweetened and Limburg is a province, not a town😉.