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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is a family favorite that combines a yeast pastry with fruit filling to make a yummy dessert. So versatile. Always popular. Ingredients:
4 cups flour |
2 t sugar |
2 sticks oleomargarine (shortening) equals 1 cup, at room temp |
1 pkg yeast |
1/4 cup warm water |
2/3 cup warm milk |
2 cans pie filling - same or 2 different kinds |
Directions:
1. Do not use mixer. Blend flour, sugar and oleo with pastry blender. Blend well. Dissolve yeast in water and add milk. Add to flour mixture and mix well. Divide dough into 2 pieces - one a bit larger than the other. Roll out the smaller one to size of pan. Place in ungreased 15 x 10 pan and pat to shape and up sides. Let rest for 15 minutes. Spread on pie filling - one can at each end of pan. Roll out the larger one, while the other dough is resting, to size of pan also - don't have to be real particular. Place over top - does not have to be sealed. Bake at 350 degrees for 30 minutes. When cooled frost or glaze. Cut. Rough edges can be trimmed off.
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