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Belgian Pie

[Photograph: Pam Parrella]

Most of the pies I've encountered have had a butter, shortening, lard, or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune, and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding.

If you prefer a butter crust, you can substitute one here. Or just forget the crust all together and enjoy the pudding-like filling all on its own.

The filling recipe is adapted from Cook's Illustrated America's Best Lost Recipes. The crust recipe is adapted from Organic Valley's recipe.

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