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1
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.
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2
Dough:
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3
In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
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4
Add the sugar, salt, baking powder, baking soda and mix well.
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5
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.
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6
Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
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7
Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
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8
Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
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9
Again, flour surface and roll out other piece of dough and place on top.
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10
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.
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11
Let cool. Cut into desired squares. May be dusted with confectioners sugar.
