• 3 CUPS FLOUR
• 1 PKG YEAST
• 3/4 CUP MILK
• 1/3 CUP BUTTER MARGINE
• 1/2 TEASPOON SALT
• 2 EGGS

IN SAUCE PAN HEAT MILK, BUTTER SUGAR, SALT (keep stirring)

(Set aside to cool until warm)

COMBINE 1 1/2 CUPS FLOUR AND YEAST STIR INTO MILK MIXTURE WHEN

COOLED. ALONG WITH THE 2 EGGS (well beaten)

BEAT ON LOW ONE MINUTE SCRAPING BOWL, BEAT ON HIGH 3 MINUTES

ADD REMAINING FLOUR AND MIX WELL WITH SPOON

KNEAD UNTIL SMOOTH AND SATINY, PUT IN GREASED BOWL, COVER

LET RISE TILL DOUBLE, PUNCH DOWN LET REST 5 MINUTES

DIVIDE INTO3 EQUAL PORTIONS, ROLL AND PUT INTO PIE PANS OR JUST

PRESS INTO PIE PANS.

WILL NEED 2 CUPS FRUIT, APPLES, PRUNES, FIGS, OR CAN >USE

COTTAGE CHEESE

COMBINE WELL BEATEN EGG, CREAM, ADD SUGAR, CINN, MIX WELL TILL SUGAR

IS DISSOLVED.

PRUNES AND FIGS SHOULD BE COARSELY CHOPPED, SIMMERED UNTIL TENDER

(About 10 minutes) DRAIN WELL, ARRANGE ON TOPOF DOUGH IN PIE PAN

USE 1/3 OF CREAM MIXTURE TO COVER

APPLES SHOULD BE SIMMERED ABOUT 2 MINUTES DRAINED AND ARRANGED

IF USING COTTAGE CHEESE STIR 2 CUPS RIGHT INTO CREAM MIXTURE

CAN SPRINKLE CINNAMON ON TOP LIGHTLY IF DESIRED

ONE CAN MAKE3 DIFFERENT VARIETYS WITH LITTLE EFFORT