Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

IOU: Pineapple Pie Squares

IOU: Pineapple Pie Squares

Friends, I have to be honest.  I haven't been allowed in my kitchen much this month.  We are in the process of selling our house and need to keep it clean and I couldn't possibly bake without getting flour and sugar all over the place.  Which, in general, is just as well because ordering a Greek salad for dinner from the local pizza shop isn't something that I will ever complain about.  The problem is that I forgot about this predicament when I signed up for April's Secret Recipe Club swap so now I am left with an IOU.  I was assigned Comfy Cuisine for the SRC swap, and I loved looking through all of her recipes.  Especially the pizzas.  Holy moly, those looked good (if only I had the time and space to make one).  And I was really happy that there was a vegetarian section to browse through!  Then I came upon these Pineapple Pie Squares and just about cried with delight.  Until, of course, the parade of realtors and open houses took over.  I kept convincing myself that I would have time to make them but here I am emptyhanded.  But I WILL make them soon and will post pictures for all to see!  I'm so sorry for the delay, Patti!

Here is the delicious-looking recipe:

Pineapple Pie Squares

4 cups all-purpose flour
1 cup confectioner's sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 eggs, beaten
1 tsp. vanilla
1/2 cup Crisco Shortening
1 Tbsp. melted butter

2 large cans crushed pineapple
1-1/4 cups sugar
7 Tbsp. Minute Tapioca

In a medium sauce pan, bring crushed pineapple (with juice) sugar and tapioca to a boil.  Cook on medium low heat until thickened, about 10 minutes; let cool. Mix flour, baking powder, salt, and sugar with Crisco as for pie crust.  Add milk to beaten eggs and vanilla.  Add to dry ingredients and mix.  Roll out half of the crust to fit a greased 11 x 16" cookie sheet.  Spread cooled filling and cover with the other half of rolled dough.  When putting the top dough on, carefully roll it up on to your rolling pin and unroll onto filling.  You won't be able to move it once you place it on the filling.  Crimp edges to hold in filling.

Bake at 350 degrees F for about 30 minutes, or until crust is lightly browned.  Cool about 5 minutes and brush with 1 Tbsp. of melted butter.  Sprinkle liberally with confectioner's sugar when cool and cut into squares.

Source: Comfy Cuisine

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