|
Belgian Pie
by Molly O'Neill
A true old-time church-supper dessert, this pie, adapted from Charlotte Bero of Algoma, Wis., is well worth the time it takes to make it and will be a crown jewel on the reunion dessert table.
Preparation time: 40 minutes, plus one hour for resting
Cooking time: 50 minutes
For the crust:
3 eggs, separated
1/4 cup sugar
1 tablespoon butter, softened
1 package active dry yeast
1/4 cup lukewarm water
1 1/4 cups flour, plus additional flour to dust board
1/4 teaspoon salt
For the filling:
2 cups raisins
1 cup water
4 tablespoons heavy cream
4 tablespoons sugar
2 teaspoons flour
For the topping:
4 cups creamy cottage cheese
3 egg yolks
1 cup sugar
3/4 cup heavy cream
1. To make crust, beat egg whites until stiff but not dry. Add egg yolks, sugar and butter and beat to combine. Dissolve yeast in the water and add to egg mixture. Using a fork, gently work the flour and salt into the egg mixture. Let mixture rise 1 hour.
2. Flour a board and knead dough on it until satiny, about 3 minutes. Roll into two circles to line two 9-inch pie pans and put dough in the pans, pricking dough all over with a fork and crimping the edges.
3. To make filling, put raisins in the water and simmer 10 minutes. Drain and cool; add cream, sugar and flour. Spread the mixture evenly in pie shells.
4. Preheat oven to 350 degrees.
5. To make topping, use a food mill or processor to blend cottage cheese with the egg yolks and sugar, until smooth. Add cream and mix until fluffy. Spread evenly over the pies. Bake pies in oven for 40 minutes.
Makes 2 pies.
|
