MaMaw’s Sweet Dough Pies

Preheat oven to 375 degrees.

Blend butter and shortening in a bowl with a hand mixer until creamy. Add sugar and continue beating until fluffy. Add eggs, beating well after each addition. Add milk and vanilla and blend by hand. Add 5 cups of flour, baking powder, and salt slowly to mixture until well-blended.

Flour working surface well. Empty dough onto surface and knead well. Add additional flour just until mixture no longer sticks to fingers.

Tear off a small portion of dough about the size of a large walnut and roll out with rolling pin (or just use the palm of your hand) to a diameter of about 4 to 5 inches. Add a heaping teaspoonful of your favorite jam (I like fig preserves, strawberry preserves, or pear butter) to one side of the flattened dough, leaving at least a quarter inch or so along the edge. Fold over the other end to cover the jam, making a half-moon shape. Pinch the edges together with the end of the teaspoon or fingers, sealing the jam in place.

Place pies on baking sheets (I line mine with foil to catch any juices that may leak out). Bake for approximately 25 minutes, depending on the size of the pies and your oven’s tendencies. Just check them after 20 minutes. They should be lightly browned along the edges. Allow to cool on racks completely before storing.

These are yummy while still warm.