2/3 c. milk
1 tbsp. sugar
1 pkg. yeast
1/4 c. very warm water
4 egg yolks
1 c. butter
4 c. flour

Scald milk; add sugar. Cool to lukewarm. Dissolve yeast in water; add milk mixture. Beat in yolks. Cut butter into flour with pastry blender. Beat in yeast mixture. Divide in half.

On a floured board, roll out 1/2 to fit and overlap edges of jelly roll or cookie sheet pan, 16 x 10. Using Comstock pie filling, spread on rolled out dough in pan.

Roll out remain half of dough to cover filling. Seal edges. Split top for steam. Cover, let rise in warm place (about 1 hour). Bake at 375 degrees for 35-45 minutes.

Frost with plain icing while still warm. (Made with 8 tablespoons of butter, confectioners sugar, and vanilla, and enough milk to make to smooth and easily spreadable while cake is still warm.)

You will need 2 cans filling to one cake.