Belgiam Pie

By Tom421

Ingredients

• Mashed Potato Ingredients:
• 2 large Yukon Gold Potatoes
• 1 tbsp. butter
• 1/2 cup milk
• Prune Filling Ingredients:
• 3 boxes of dry pitted prunes
• 1/4 cup Sugar
• Cottage Cheese Topping Ingredients:
• 2 lbs. Dry Cottage Cheese
• 2 lbs. 4% Creamed Cottage Cheese
• 1 1/2 cup Sugar
• 1 tsp. Salt
• 6 Egg Yolks
• Dough Ingredients for 10 pies:
• l/4 cup warm potato water (Water saved after boiling white potatoes)
• 1/3 cup mashed potatoes
• 1/3 cup shortening
• 1/2 cup warm milk
• 3 eggs
• 1/3 cup sugar
• 1/3 tsp. salt
• 4 1/2 cups all purpose flour approximately (enough to form a soft dough)
• 3 tsp. dry yeast soaked in 1/4 cup warm potato water for about 5 minutes
• Non-stick cooking spray

Details

Servings 1
Adapted from doorcounty.com

Preparation

Step 1

Mashed Potato Directions:

Fill a medium saucepan with water and bring to a boil over high heat. Peel potatoes, cut them in half, then in quarters, lengthwise. Then cut each quarter into thin strips. Add potatoes to the boiling water and cook for 15 to 20 minutes, or until tender. Drain water completely but be sure to save 1/4 cup water as a pie dough ingredient. Return the potatoes to medium heat and add 1 tbsp. butter. Cook for a few minutes over medium heat, break up and smash potato chunks, then stir rapidly to evaporate any residual water. Once remaining water has evaporated and the potatoes have a smooth consistency, add 1/2 cup milk or cream, stir the mixture slowly until it is hot, creamy, and smooth, then remove from heat and set aside.


Prune Filling Directions:

Boil 3 boxes of dry pitted prunes in enough water to cover them completely for about a half-hour or until tender. Let cool, then whip with electric mixer while slowly adding as much or as little of the sugar to sweeten prunes to your liking. Once the mixture reaches a smooth consistency appropriate to spread on pies, stop mixing and set it aside.

Cottage Cheese Topping Directions:

In a bowl, beat egg yolks well. Blend together cottage cheeses, sugar, and egg yolks in blender. If mixture is too thick add a little cream so the mixture spreads easily to cover fruit filling.

l/4 cup warm potato water  (Water saved after boiling white potatoes)

Dough Directions:

Cream together mashed potatoes, shortening and sugar. Add all remaining ingredients, but be sure to add the flour last. Knead in 4 cups of flour, but add the remaining 1/2 cup slowly depending upon how much you need to make a soft dough. Dough must be soft but not sticky. Continue to knead the dough well until it forms a nice soft, dough ball. Spray the inside of a large bowl with non-stick cooking spray, place the dough inside, cover with a clean towel and let it rise until it doubles in bulk (about 1 hour). Divide dough into 10 biscuits and place into greased pie pans. Let dough rise (while covered with a clean towel) until it doubles in bulk again (approx. 40 minutes). Flatten dough biscuits in pie pans with your hands forming an edge with the dough around the lip of the pan. Let rise again for about 1/2 hour (while covered with a clean towel). After dough has risen, pick it all over with a fork to release air bubbles.  Fill with your favorite filling, top with cottage cheese mixture and bake at 425 degrees until crust is a light brown color. Let cool, serve and enjoy!