4 c. flour
1 tsp. salt
1/2 c. shortening
1/2 c. sugar
1 c. milk
2 eggs, beaten
1 pkg. dry yeast or 1 tbsp. dry yeast granules
1/2 c. warm water

CUSTARD:

1 pt. sour cream
1 c. sugar
1 tbsp. vanilla
4 beaten eggs

Combine the first ingredients in a bowl. Blend with a pastry blender like you would for a pie crust. In an 8 cup measuring cup dissolve yeast in 1/2 cup warm water. Add milk or orange juice, or lemon juice, and eggs. Pour liquid mixture into dry mixture and mix well. Cover (Tupperware, the large salad bowl), remember to burp the bowl, then refrigerate overnight.

The next morning turn out onto a floured pastry sheet, the dough will be very soft and sticky. Gently shape the dough into a log, and divide into 5 or 6 equal parts. Place into a greased 8 or 9 inch aluminum cake pan. With fingers dipped in flour, pat the dough onto the bottom and up the sides of the pan. Cover and let rise 1 hour. Arrange the cooked fruit of your choice to the dough.

Assemble the custard ingredients in order with a wire whip. Cook at 2 minute intervals in microwave on high for 8 minutes. Pour hot custard over fruit and sprinkle with cinnamon. Bake at 375 degrees for 20-30 minutes. Cool on wire racks and store in plastic bags in the freezer.