Name: Belgian pie
Yield: Makes 4 pies
Cuisine: Belgian
Ingredients: 90 g (3 oz) cherry cooking liquid, drained juice or water; 2 eggs; 120 g (4¼ oz) unsalted butter, softened; 410 g (14½ oz) plain flour; 3 tablespoons water; 85 g (3 oz) thick (double) cream (36–40% fat); 2 egg yolks; 170 g (6 oz) dried prunes; 680 g (1 lb 8 oz) small-curd cottage cheese (minimum 4% milk fat); 4 teaspoons sugar; ¼ teaspoon salt; 65 g (2¼ oz) caster (superfine) sugar; 2 teaspoons instant dry yeast; pinch (⅛ teaspoon) salt; 15 g (½ oz) cornflour (cornstarch); 280 g (10 oz) tart cherries, fresh, tinned or frozen, pitted and drained if needed (reserve the juice if draining); 70 g (2⅜ oz) caster (superfine) sugar; 125 g (4½ oz) applesauce (optional for milder prune taste)

Preparation info

Makes
4
pies

Difficulty
Complex

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

The recipe for the cheese topping from Jean Guth, Gina’s mother, uses a mixture of dry and creamy cottage cheese. Dry cottage cheese is not easy to find, so Gina takes small-curd (minimum 4 per cent milk fat) creamy cottage cheese, rinses off the cream, then squeezes out the moisture in a cloth to obtain dry cheese curds. If cottage cheese is hard to get where you are, there is a recipe for making <

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Ingredients

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