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Dear Reader,
Last week, there was no recipe in your inbox because I traded my kitchen and cookbook collection for a cabin on a quiet Maine lake. We spent the week swimming, fishing, and boating, with long afternoons curled up in an Adirondack chair and a good book in hand. Some days, the kids stayed in the water until the last streaks of sunlight disappeared behind the trees.
Our lovely neighbor in the cabin next to ours—whom we see every summer—brought over quarts upon quarts of freshly picked blackberries from her yard. There were so many that we still had plenty to bring home at the end of the trip. After eating them fresh every day, I decided to find a recipe to use up the rest.
I’d read plenty about the Belgian and Dutch fruit vlaaien from the Limburg region, but had never tried making one myself. With a bucket of fruit waiting to be used, it felt like the perfect time to finally give it a go.
These wide, shallow pies—filled with fruit or sometimes other fillings—are made with a yeasted crust instead of shortcrust pastry. Traditionally, they’re baked in pans 11–12 inches (28–30 cm) across, much larger than the typical American pie. I did not have the right size pan, so consequently, my pie came out with dough a bit too thick. But that’s easily remedied by either using less dough or a wider pan.
So thank you, Mary from Maine (who is also one of my email subscribers!), for the delicious blackberries. We enjoyed every last one, whether eaten fresh or baked into something sweet.
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Until next time, happy baking!
Kristin
P.S. In case you missed my exciting news for the channel, read this email: https://bakeacrosseurope.beehiiv.com/p/some-exciting-news
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