Ingredients:
3 (20 ounce) cans crushed pineapple
1 2/3 cups granulated sugar
3 teaspoons minute tapioca
5 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 whole eggs
1 cup butter or 1 cup margarine
3/4 cup milk ( start with 1/2 cup milk)
Directions:
Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
Dough:.
In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
Add the sugar, salt, baking powder, baking soda and mix well.
Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12×17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don’t cut off excess dough.
Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
Again, flour surface and roll out other piece of dough and place on top.
Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
Let cool. Cut into desired squares. May be dusted with confectioners sugar.
Servings: 24-40
Time preparation: 30 min.
Time total: 150 min.