When we say “Wallachia,” which is located partly in the Zlin region and the Moravian-Silesian region, we remember a certain delicacy of the area – Frgal pie. The big, round pies are made from a thin dough, which can be filled with a variety of ingredients. The best filling is pear, though poppies, farmer’s cheese, and nuts also work well.

For more information about the Zlin Region and the Moravian-Silesian Region, from which this recipe comes, click here and here.

Ingredients

Dough
2 cups all-purpose flour
4 1/2 cups Wondra instant flour
2 eggs (+1 egg for washing the dough)
6 egg yolks
3 Tbs powdered sugar
1 tsp salt
1 unsalted margarine or butter
1/2 cup oil

Yeast
2 cups milk
7 Tbs active dry yeast
1 Tbs powdered sugar

Streusel
1 cup all-purpose flour
1 cup Wondra instant flour
6 Tbs powdered sugar
1 1/3 cup unsalted butter (melted)

Pear jam filling
dried pears
plum jam
milled star anise, cinnamon and clove
sugar for taste
water

Instructions

First prepare the yeast. Mix the milk, yeast, and sugar. Wait a moment and then mix it with the ingredients for the dough. Knead a smooth dough and let it rise. Knead the dough again and then let it grow.

In the meantime, prepare:
a) Streusel – mix and knead all ingredients.
b) Pear jam – cook the pears in water and add the other ingredients.
c) Baking pan – for these pies, round, 11-inch baking pans are best.

Divide the leavened dough into small buns. Let the dough rise again. Put the leavened buns onto a baking pan and roll the dough from the midpoint to the edge of the baking pan. Wash the edge of the dough with whisked egg. Put the pear jam filling on the dough. Finally, sprinkle the pie with streusel. Then let the pie sit. In the meantime, heat the oven to 355°F (180°C). Bake each Pie for 15 – 20 minutes, until the edges turns golden brown. Right after removing the pie from the oven, brush the pie crusts with whisked egg again. After the pie cools, cover with a mixture of dark rum, melted butter, and powdered sugar to taste.

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