A sweet yeasted pie base filled with lovely smooth and creamy custard and topped with crunchy streusel.
For a vlaai with a lattice top: make 1.5 times the dough recipe. For an apricot vlaai: soak 200 gram dried apricots in cold water for 8 hours. Cook the apricots 15 minutes with 75 ml of the soaking water, 35 gram sugar and 1 tsp grated lemon zest. Leave to cool and drain. Spread over the vlaai base and sprinkle with 15 gram sugar. Cover with a lattice and bake 30 minutes at 225C. For a rice vlaai: bring 750 ml milk to the boil with the zest of half a lemon and a pinch of salt. Add 150 gram pudding rice, stir well and cook for 45 minutes on very low heat, stirring regularly. Remove the lemon zest, add 75 gram sugar and 25 gram butter. Mix in a bowl an egg yolk with a few spoons of the hot rice pudding, then stir it through the rest of the rice pudding. Whip 1 egg white till stiff peaks and fold through the rice pudding. Spoon the rice pudding in the vlaai base and smooth it. Bake at 200 C for 45 minutes; when the top gets to dark, cover it with some aluminum foil. If you want to you can garnish the vlaai with whipped cream and chocolate curls. For a cherry or plum vlaai: spread 350 gram cherries or plums (stones removed!) over de vlaai base. Sprinkle with 50 gram sugar. Cover with a lattice and bake 30 minutes at 225C. For an apple vlaai: spread 350 gram apple cubes over the vlaai base. Sprinkle with 50 gram sugar and some cinnamon. Some people also add some raisins, or use a very thick/dry apple compote. Top with streusel and bake 45 minutes at 200C, covering the top with aluminum foil if it gets too dark.
Find it online: https://honestcooking.com/pudding-streusel-pie/