PIE DOUGH:
2 ounces yeast compressed cake yeast
½ cup warm water
½ cup plus 1 tablespoon sugar, divided
6 large eggs
1 teaspoon salt
1 cup scalded cream
1 cup melted butter, cooled
5 cups all-purpose flour
Belgian Pie Fillings
Belgian Cheese Toppin
In a small bowl dissolve the yeast in the warm water. Add 1 tablespoon of the sugar and let stand until it bubbles.
In a large bowl beat the eggs with the remaining ½ cup sugar and the salt. Add the scalded cream and melted butter. Add the yeast mixture to the eggs and blend in the flour slowly.
To knead the dough, flour your hands and use the heel of your hand to compress the dough and push away from you. Fold the dough back over itself until all the flour is folded in, being careful not to overknead, making the dough tough.
Cover the bowl with a dish towel, keep at room temperature, and allow the dough to rise until double in bulk (about 1 hour).
Divide the dough into 12 balls and press into twelve greased 9-inch pie pans. Let rise again to double in size.
Preheat the oven to 350 degrees. Cover each pie dough with one of the Belgian fruit fillings. (You will have 1 piecrust left for another pie of your choice.) Add the Belgian Cheese Topping over the fruit fillings. Bake 10 minutes on the lower oven rack and 5 minutes on the upper oven rack.
RAISIN FILLING (FOR THREE PIES)
1 (1-pound) package raisins 1 tablespoon cornstarch
⅓ cup sugar
In a medium saucepan combine the raisins with enough water to barely cover them. Cook 30 minutes, or until the raisins are tender. Mix the cornstarch with the sugar. Add to the raisins and water and simmer until thickened.
PRUNE FILLING (FOR FOUR PIES)
1 (1-pound) package pitted prunes
½ cup sugar
In a medium saucepan combine the prunes with enough water to barely cover them. Cook 1 hour, or until the prunes are tender. Drain, reserving the liquid. Use a food processor, blender, or grinder to mash the prunes. Add the sugar and enough reserved liquid to the ground prunes for a soft consistency.
APPLE FILLING (FOR FOUR PIES)
4 to 5 cups sliced pared baking apples
½ cup water
1 tablespoon cornstarch
½ cup sugar
1 (1-pound) package pitted prunes
½ cup sugar
In a medium saucepan cook the apples with the water about 20 minutes, or until the apples are soft. Combine the cornstarch and sugar in a small bowl. Add to the apple and water mixture. Simmer until thick.
BELGIAN CHEESE TOPPING
1 (1-pound) container small-curd cottage cheese
1 (8-ounce) package cream cheese, softened
3 large egg yolks
½ cup sugar
1 teaspoon vanilla
In a large bowl combine the cottage cheese, cream cheese, egg yolks, sugar, and vanilla. Blend well.
This makes enough for 8 pie toppings. The remainder of the pies can be topped with whipped cream after baking and cooling.
Makes 12 pies of 6 to 8 servings each
Submitted by Jane Neverman,
Queen of the Internet,
for Arlene Jadin
Scarlet Divas of Dyckesville, Wisconsin