You have probably seen a lot of Limburger pies lately. So what does make something a pie and not a cake? Limburger pies are baked as a whole. This means that it's not a real traditional Limburger pie when ingredients are added afterwards.
The recipe for a yeast dough I use, has been around for generations in my family. My family (from my mothers' side) is from Beek, Limburg. Beek is also the oldest village in The Netherlands. A family comprised of farmers, a `baking house` or bakkusj was present in the back garden. This was a central place where women from the village came round and bake their pies. Unfortunately we do not have a clear photograph from the inside, but we do have one from the outside:
Pie baking house Hoolstraat Beek Limburg
Limburger pies 3
WHEN kneaded properly, the dough will rise beautifully. It will double in size after one hour, and should look like this:
Limburger pies 2
Limburger pies 4
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