Grandma Erbele's Plachenda


3 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup shortening
3/4 cup cold water
1 quart pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon nutmeg (fresh ground is best)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt

In a mixing bowl mix together the first four ingredients. Cut in shortening with a pastry cutter or two forks. Add cold water and form into a ball

In a separate bowl mix the pumpkin with remaining ingredients.

Divide dough into 6 or 8 smaller balls.

To assemble plachendas , roll out each ball as for pie crust to about 1/4 in thick. Don't get to thin. Place several tablespoons of pumpkin mixture in center of dough. Spread 1/2 way out to sides about 1/4 inch thick. Fold outer edges to center, covering completely to make a flat pie. Plachendas will be irregular looking. Place on cookie sheets and bake at 350 degrees until crust begins to brown. Grandma was very utilitarian and so she left them dry on top, but I like to brush the tops with egg white wash and sprinkle with cinnamon and sugar.

Donated by Gail Anderson