Barbara Santoroski

Double Crust Pineapple Squares

Desserts
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Contributor
Barbara Santoroski
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Status
Published

Description

Combine the flour, sugar, and baking soda, then cut in the shortening as for pie crust.

Pour the eggs into a measuring cup and add enough milk to make 1 full cup.

Add the liquid to the dough and work lightly.

Let the dough stand for 10 minutes.

Using half the dough, roll thin on waxed paper and place on a greased cookie sheet.

Spread the filling over the dough.

Cover with another layer of dough for the crust.

Sprinkle with cinnamon sugar.

Bake at 350°F until light brown.

Cool and cut into squares.

For the filling, cook the crushed pineapple, cornstarch, and sugar until thick, stirring constantly. Cool before using.

Source Note

Original page 49. Contributed by Barbara Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 2 eggs, well beaten
  • 1 cup milk or less
  • Cinnamon sugar
  • Filling: 1 can crushed pineapple
  • Filling: 2 tablespoons cornstarch
  • Filling: 1 cup sugar

Directions

Ordered steps keep the recipe easy to follow.

  1. Combine the flour, sugar, and baking soda, then cut in the shortening as for pie crust.
  2. Pour the eggs into a measuring cup and add enough milk to make 1 full cup.
  3. Add the liquid to the dough and work lightly.
  4. Let the dough stand for 10 minutes.
  5. Using half the dough, roll thin on waxed paper and place on a greased cookie sheet.
  6. Spread the filling over the dough.
  7. Cover with another layer of dough for the crust.
  8. Sprinkle with cinnamon sugar.
  9. Bake at 350°F until light brown.
  10. Cool and cut into squares.
  11. For the filling, cook the crushed pineapple, cornstarch, and sugar until thick, stirring constantly. Cool before using.