This is one of many traditional recipes for Mennonite platz (pronounced, “plaotz”). It is similar in taste to pie and is easily doubled for large crowds. It is one of my favorites. If you want to try a simliar yet different version, I have posted another under the title Rhubarb (Fruit) Platz. It is very good served hot with ice cream or cream, but is also good cold.
I use it as dessert or with a lazy Sunday late afternoon snack-meal with friends or family, known to most Mennonites as “faspa” (buns/bread, jam, cheese, pickles, sweets, coffee or milk). Oh so good! What a wonderful way to spend a Sunday afternoon.
2 c. flour
1/2 tsp. slat
2/3 c. butter
5-6 Tbsp. cold water
1/2 c. flour
1/2 c. sugar (you can reduce this to 3/4 of the specified amount)
1 tsp. vanilla
1 tsp. baking powder
Dough: Mix as for pie crust. Fit into 9″ square pan. Pat the dough into the bottom and sides of the pan. Cover with desired fruit, fresh or frozen. Use rhubarb, strawberries, cherries, apricots, peaches, apples, gooseberries, saskatoons (serviceberries, huckleberries), or whatever is in season and is a favorite. Sprinkle with sugar to taste.
Topping: Beat eggs and fold in other ingredients. Pour over fruit and bake at 350*F for 40 minutes.
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