5 c. sifted flour
2 c. shortening (preferably lard)
1 tsp. salt
1 yeast cake and 1 c. warm water
2 eggs, beaten
3/4 c. evaporated milk
1 c. sugar
1/3 c. flour
Pie filling (canned) of choice (blueberry, cherry, apple, etc.)

Mix together as for rolls the flour, shortening, salt, yeast that has been softened in warm water, eggs and milk. Cover tightly and refrigerate. Pinch off bits about size of walnut. Roll thin on board covered with the 1 cup sugar and 1/3 cup flour. Lay on cookie sheet. Put spoonful of pie filling on half and fold over. Seal tightly along edge with a fork. Bake in 400 degree oven for 12 minutes. Dough may be kept as long as 2 weeks and used as needed.