Recipe Courtesy of Bernice Schock
Dough:7-7 1/2 cups flour 2 cups warm milk 1/2 cup shortening 2 eggs, beaten 1/2 cup sugar plus 1 tsp sugar 1 tsp salt 2 pkgs Yeast Dissolve 2 packages of yeast in 1/2 cup of warm water plus 1 teaspoon of sugar. Warm the milk and add the shortening to melt it. Pour the milk mixture into the mixing bowl and add the beaten eggs, sugar, salt and dissolved yeast and mix. Gradually add the flour 1 cup at a time until you have a soft, smooth dough. Cover and let rise until the dough is doubled in size. Punch down and divide into 10 pieces. Roll out each piece of dough and put into pie tines. Let these rise while you prepare the fruit and custard filling. Custard: 5 cups cream 5 eggs 2 Tbsp flour 3 Tbsp cornstarch 2 cups sugar Heat the cream on the stop top. Meanwhile, beat the eggs and add the flour, cornstarch and sugar to the eggs and mix well. Once the cream is heated but not boiling, add the egg mixture to the cream and cook until thick (like pudding), stirring constantly. Place fruit of choice in pie tines, cover with thick custard filling and sprinkle with cinnamon. Bake at 350 degrees for 20 minutes.