Grandma Suain’s Belgian Pie
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"Although this is called a pie, the rich yeast crust is baked flat on a pizza pan with the filling spread on top…looking more like a pizza than a traditional pie."
Serves 10 | Prep Time 30 minutes PT30M | Cook Time 45 minutes PT1H15M | Dough/CrustWhy I Love This Recipe
Grandma Suain always had a couple of Belgian Pies on hand for family meals and celebrations. Grandma’s favorites were prune and apricot…. I liked the apricot the best. I still use Grandma’s original dough recipe, which is rich with butter and a little puffy from the yeast. Grandma’s been gone for quite a while now, but she’s still with us when we serve her Belgian Pie.
Ingredients You'll Need
½ cup butter
2 egg yolks, beaten
1 tablespoon yeast
2 tablespoons warm water
1 cup flour
2 cups dried apricots
1/2 c. granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1/2 cup cold water
Directions
Melt butter and cool slightly. Blend egg yolks into melted butter. In a small bowl, dissolve yeast in water; add to butter and egg yolk mixture. Stir in flour with a wooden spoon. Press dough onto a 14” pizza pan. Bake at 350 degrees for 15 minutes, or until lightly browned. Remove from oven and cool completely.
Place apricots in large pot; cover with water. Bring to a boil over medium heat, then reduce heat and simmer until apricots absorb most of the water, about 20 minutes. In a small bowl, whisk together the sugar, lemon juice, corn starch, and water. Slowly pour mixture into apricots. Cook over medium heat, stirring constantly, until mixture thickens. Cool.
Pour apricot filling over crust and spread evenly. Cut into wedges to serve.
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