Sunday, January 29, 2012

Pineapple Pie Squares

Whenever I see those little Tastykake pies on the shelf - I grab 'em.  They seem to be dwindling away just like all the little packaged cakes we grew up with.  This is a version of one of my favorites - Pineapple Pie.


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.

17 comments:

  1. Patti, you did it again, almost made me hop in my car and drive 80 mph over the bridge to get a piece of this scrumptiliumptious pineapple pie. Wow! I have to try this, I think for Easter! xo

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  2. I have pineapple on mind! Just got a fresh one yesterday too! What camera are you using Patti? Your photography is outstanding!

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  3. Wow, my Ma would love this, it looks great Patti! Hope your weather is as nice as it is here today-enjoy:@)

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  4. I love pineapple... I'm so excited to try this!

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  5. Gosh, that picture looks great! Is that your new camera? I can almost taste the pineapple. I want to lick the powdered sugar from the top. It is a very inviting picture. Keep up the great work!

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  6. This looks SO good, and I can't wait to make it! I'm so sorry that I missed the SRC deadline, but I still wanted to make sure that your recipe gets posted so I went ahead and made an IOU post. I'll let you know when I make the bars :)

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    1. No problem Lindsay! Please let me know how they came out!

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  7. Looks really amazing! That filling especially!

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  8. Do you really use confectioner's sugar in the pie crust

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    1. Yes! This is a vintage recipe from my Mom!

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  9. Can you leave out the tapioca?

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    Replies
    1. Hello! The tapioca is used to thicken the mixture. You could use cornstarch, but I'm not sure of the quantity. Thanks for your comment!

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