My mom made this for 50 years and it is so easy and best I ever tasted. She passed away and I tried to make her recipe twice and it did not turn out right. It was very chewy and never was that way. I got my sister to look on mom's recipe and everything was correct except it was "self rising" flour. I was using all purpose and it made a world of difference. My mom used a can of pie filling for her fruit and also added an egg and it was such a good recipe. You can use any kind of pie filling for it too. Just wanted to let everyone know to be sure and use self rising flour. This recipe doesn't show size of pan that I can see, her dish size was 8 x 8 and 350°F for temp if anyone wants to make my mom's.

I can't wait to try this! Thanks for the tips Lona Miller! :)