Scald 1 cup milk and let cool; soak 1½ packages of dry yeast in a 1/3 cup of water plus 1½ tbsp. sugar.
Make a soft sponge by mixing 1½ cups of flour with the yeast and milk. Let stand until it bubbles. Then add: ½ cup cup sugar, ½ cup oil, ¾ tsp. salt and 3 egg yolks. Stir in 1¾-2 cups flour. When stiff enough, turn out on flowered surface and knead for 3 minutes. Put back in greased bowl and let rise for about 1 hour. Makes 6-7 pies.
Divide dough between pans (greased) and form dough to hold fillings. Fill with your favorite filling: cherry, apple, prune, poppy seed, rice or raisin. Put cream cheese topping on centers of pies and bake at 350 degrees for 20-25 minutes.
2 packages cream cheese (softened); 3 egg yolks; ¾ cup sugar. Beat together ingredients until creamy.
PRUNE TOPPING: Boil prunes until soft. Drain and mash while still warm. Sweeten with sugar to taste and add ½ tsp cinnamon.
CHERRIES TOPPING: Use canned pie filling or thickened canned cherries with sugar to taste and corn starch.
1/3 cup long grain rice; 1½ cup milk; ½ cup sugar; 2 eggs; ½ tsp. vanilla. Cook rice with a small amount of water until soft. Add rest of ingredients and simmer slowly until thick enough to spread. Enough for 3 pies.