The Dutch crumb pie, or kruimelvlaai in Dutch is a classic 'vlaai' from the South of the Netherlands. Delicious layer of custard topped off with crumbs.
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First we're going to make the dough, because it needs time to rise. COMBINE flour, yeast and sugar. HEAT butter along with the milk until it's lukewarm.
This shouldn't be too warm, otherwise the yeast won't work as well. KNEAD the dough for a few minutes, until it's smooth and elastic.
TRANSFER the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour. Meanwhile make the crumble topping.
COMBINE 100 gram sugar with a tablespoon of water. KNEAD 150 gram butter with your hands and ADD the sugar. ADD a pinch of salt and 200 grams of flour and rub with your hands until the dough has formed crumbles.
CREATE the custard and COAT the pie form with butter and a thin layer of flour.
DUST the work surface and rolling-pin with flour and roll out the dough until it's quite thin. TRANSFER the dough to the form, remove excess dough and press it downwards with your hands.
POKE holes in the bottom with a fork and let the dough rise for another 15 minutes. PRE-HEAT the oven to 250 degrees celsius or 480 degrees Fahrenheit, this type of pies will bake shortly in a very hot oven.
DIVIDE the custard over the bottom and then divide the crumbs on top. BAKE the pie in about 10 minutes, or until beautiful golden brown, depending on your oven.
Let the pie cool off until it's on room temperature and enjoy!