- 2 1/2 cups of flour
- 1/4 teaspoon salt
- 1 cup of butter or hard margarine
- 2 eggs, beaten
- 2/3 cup of warm water
- 1 package of yeast
- 1 tablespoon sugar
- 1 can of peach pie filling
- 1 14 oz can of drained peach slices, then mix into pie filling for extra fruit
- 1 cup icing sugar
- milk or cream
- 1/2 teaspoon vanilla extract
- Dissolve the yeast in the water with the tablespoon of sugar for about 10 minutes.
- Meanwhile, mix the flour, salt and cut in the 1 cup of butter and mix until crumbly as you would for pie dough.
- Add the beaten eggs, along with the yeast.
- Form into a soft dough.
- Knead the dough on a floured counter top until you have a nice soft and smooth dough. This does not take long as you want the dough to be tender like pie dough and not like a bread dough.
- Do not set aside to rise. Instead divide the dough into 2 portions with one portion being slightly larger.
- Roll to fit into a 11x15 greased pan.
- Fill with your favorite pie filling. I used peach but also added a 14 oz can of peaches that were drained, diced, and mixed in with the pie filling.
- Roll out the second piece of dough and cut into strips that you would lay over the fruit in a criss-cross pattern.
- Cover and let it rise for one hour.
- Bake at 375 degrees for 30-35 minutes or until a golden brown.
- While the platz is still warm, combine the icing sugar with vanilla and enough milk or cream to make a glaze that is thin enough to drizzle over the entire platz.
This is a nice thing to bring to a church potluck or a larger gathering. Not too sweet.