2 pkg. dry yeast
1/2 c. warm water
1/2 tsp. sugar
1/2 c. shortening
2 eggs
7-8 c. flour
2 c. hot water
1/2 c. sugar
1 tsp. salt

Dissolve yeast in 1/2 cup warm water with a 1/2 teaspoon sugar and let set about 7-10 minutes. Meanwhile, pour hot water over shortening and 1/2 cup sugar to melt shortening and dissolve sugar. Let cool and add salt, eggs, yeast and half of flour; beat well with wire whip or spoon. Dough should be stiff. Do not knead. Put in warm place and let rise about 1 1/2 hours or until double in bulk.

Roll dough about 3/8 inch thick in a round shape to fit pie plate. Dough should come up sides slightly to hold filling. Set aside and let rise about 1/2 hour, then put slice fruit on dough (such as peaches, prunes, rhubarb or bananas. Pie filling may be used). Cover fruit with filling.

FILLING:

1/2 c. sugar
2 c. cream
1 tsp. vanilla
2 eggs
2 tbsp. flour

Beat eggs; add sugar, cream and flour. Cook in double boiler or heavy saucepan and watch it closely. Cook until thickened, cook. Add vanilla. Pour over fruit. This may be cooked in the microwave.