Ingredients
Fruit Filling:
2-1/2 cups of crushed pineapple (1-1/2 14.5oz. cans), slightly drained
1 cup of sugar
2-1/2 Tablespoons of cornstarch
1/4 teaspoon of salt
Pastry Crust:
3-1/2 cups of flour
1-1/2 Tablespoons of Baking Powder
1/2 teaspoon of bakings soda
1/2 teaspoon salt
1/2 cup of sugar
2 sticks of butter, slightly chilled
1 cup of sour cream
3 large egg yolks, slightly beaten
Topping:
1 jar of Maraschino Cherries, drained and cut in half
1 small can of mixed chopped nuts (sundae sized nuts)
Preparation
Fruit Filling: Combine all ingredients in a medium saucepan and cook over low heat until think and clear. Set aside to slightly cool.
Pastry: Sift dry ingredients together in mixing bowl. Cut in the butter with a pastry cutter until it resembles small pea sized crumbs. Add sour cream and beaten egg yolks and mix until it comes together like a pie dough. Turn on floured board and knead till smooth. Roll out 2/3 of dough and press into a greased 13x18 jelly roll pan (use flour to prevent sticking). Pour slightly cooled fruit filling over crust. Roll out remainder of dough and cut into a strips. Form a lattice top on filling. Top with maraschino cherries mixture of chopped nuts. Bake for 30 minutes in a 350 degree oven (medium rack) until golden brown. Cool completely before cutting into small squares. Store covered in refrigerator after cutting.
