Dilute 1 package dry yeast with 1/4 cup warm water. Fill cup with cold milk to make 1 cup (set aside). Cut 1/2 pound of butter into 4 cups of flour until pieces are the size of peas. Beat 2 eggs well and mix with flour. Add 1 tablespoon sugar and 1 1/2 teaspoon salt (salt is optional). Wrap in foil and refrigerate for at least 1 hour, but will keep refrigerated for 3 weeks. Roll dough out on a lightly floured piece of foil. Then place foil and dough on a cookie sheet. Any kind of pie filling can be used or you can thicken your own. Place thickened filling in center of dough. Fold in sides to keep filling from running out. Let stolen sit on counter for 1 hour before baking. Bake at 350 degrees for about 1 hour.

Top cooled stolen with butter frosting made fairly thin. Pecans may also be put on top of icing.

Some good fillings are: apple, cherry, blueberry, pineapple or my favorite, sweetened cream cheese spread on the dough first and topped with thickened pineapple.