INGREDIENTS:

For the dough : 

a sweet bread dough (or fine bread dough) baked in a 10 inch (25 cm) round pan or in 4 individual        

smaller pans, made of 2 cups flour (use your own  favorite recipe).

For the filling : 

any fruit, dried fruit, sugar. 

INSTRUCTIONS       

Limburger Pies are thin, flat pieces made of bread dough.        

They are made in all sizes from 4 to 20 inches  (10 to 50 cm) in diameter.        

For a pie of about 8 inches (20 cm), a dough made of 2 cups of flour will suffice.        

For preparing dough use recipe for sweet bread dough or fine bread dough adding a little butter        

or margarine. Knead dough, leave it to rise, roll it out thinly, put it in a greased round pan,        

cover up and leave to rise to double its size.        

Prick through the dough with fork or knife if it has risen too high. Cut (for instance) the        

plums into halves, stone them and put them closely together on the dough with the cut side        

upwards, or fill the pie with stoned cherries or stewed fruit. 

Bake pie in hot oven (450 degrees Fahrenheit = 235 degrees Centigrade) for 30 minutes.

Sprinkle fruit with sugar 10 minutes before pie is taken out of the oven, sprinkle once more        

when pie is done. If stewed fruit is used, mix fruit with sugar before filling pie.