Makes 50 pies
Recipe from Bill Bosch originally from:
Elsie Clendenen and her daughter Shirley Clendenen Jenkins Dick

• 5 cups plain flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 2 lumps of crisco (size of an egg)
• 2 eggs, beaten
• 1 large can carnation cream

1. Sift dry ingredients together
2. and work in the crisco
3. Add eggs and cream
4. Mix well
5. Let sit overnight (covered) in refrigerator

1. Use a piece of dough the size of a walnut and roll out thin.
2. Cut in circle about 6 inches in diameter (use saucer as pattern)
3. Place filling on half of dough.
4. Wet edges of dough and press together with a fork
5. Fry in deep fat fryer
6. Drain on paper poke (brown paper bag)

FILLING FOR PIES

• Use crushed pineapple, juice and all
• Add sugar to taste.
• Thicken with cornstarch
• Boil until thick.
• Let cool and put in refrigerator overnight.
• The dough and filling should both be cold.