Peach Platz

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

Filling

1 can of peach pie filling

1 14 oz can of drained peach slices, then mix into pie filling for extra fruit

Glaze

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.