Dutch linzenvlaai

Use a jam that's not too sweet. You can also use other flavours, but apricot is the classic filling for a linzenvlaai.

Preparation – 10 minutes + waiting time

Combine self-raising flour with sugar and vanilla sugar. You can knead the dough by hand or use a standmixer. Then add the eggs and cut the butter into cubes. Gradually add the cubes of butter while mixing.

Knead into a smooth dough and then wrap it with cling film. Let the dough rest in the fridge for about an hour, this will help you roll out the dough.

Meanwhile, grease the pie dish with a layer of butter and a thin layer of flour.  

Finishing the Dutch linzenvlaai – 45 minutes

Preheat the oven to 160 degrees celsius or 320 degrees fahrenheit. Knead the dough again and dust the counter and rolling pin with flour. Roll out 2/3rd of the dough until it fits in the pie dish, the bottom can be quite thick for this type of pie.

Remove any excess dough that falls over the edges. Divide the apricot jam over the bottom and roll out the excess dough again. Make strips of the dough, do not make the strips too thick or too thin.

Place the strips in a pattern on the apricot jam and press the edges well. Sprinkle a layer of (coarse) sugar on top for decoration. Bake the pie until done and golden brown in about half an hour.  

The exact baking time depends on the oven and the thickness of the dough. Then let the linzenvlaai cool and enjoy!