This is one of many versions of a traditional Mennonite fruit dessert. It is an easy recipe, tastes much like pie, and good served hot or cold with ice cream or cream. It is excellent for dessert or coffee time on a lazy sunday afternoon. The fruit filling can be any fruit that you wish to use…just like pie! Again, it is one of my favorites!
3 c. flour (can use up to half whole wheat or whole grain)
1 c. shortening
enough milk to make a soft dough
1/2-1 c. sugar
1/3 c. flour
4 c. chopped rhubarb (drained if frozen)
Dough: Mix dough as for pie crust and fit half of it into a small cookie sheet or biscuit pan.
Filling: Pour the filling into the crust. Cover with the remaining dough. Brush the top with a little of the beaten egg (save just a little or use an extra egg) and sprinkle with sugar. Bake at 350*F for 45 minutes. Freezes well.
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