I found this recipe in the Mennonite Treasury. I made it a long time ago and it was delicious. I made it again with a few changes and only did half the recipe. I took it to my daughter's house for father's day lunch and it was enjoyed!
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 egg yolk
- 1 cup crushed pineapple, drained (reserve juice)
- 1/3 cup of the reserved pineapple juice
- In a small bowl whisk sugar, cornstarch, and salt.
- In a small saucepan, whisk together egg yolk, crushed pineapple, and pineapple juice, then add in sugar mixture, whisking until smooth.
- Cook over medium heat until mixture thickens. Set aside to cool.
- 1 1/4 cup flour
- 1 1/2 teaspoon yeast
- 1/2 cup butter
- 1/3 cup water
- 2 egg yolks
- In a medum sized bowl, whisk together flour and yeast.
- Using a pastry blender cut in butter like you would for pie dough.
- Whisk water and egg yolks together and add to flour mixture. Gather up dough and form into a ball.
- Divide dough into two pieces. Roll one piece of dough to fit an 8" by 12" pan.
- Scoop filling into the pan, spreading it evenly. Roll out the second piece of dough and place on top of the filling.
- Crimp edges and cut little slits on top as you would for pie.
- Let rise in warm place for 35 minutes.
- Bake in a 375º oven for 20 minutes, until golden in color.
- While still warm spread with the following glaze:
- 1/2 cup icing sugar
- 1/2 teaspoon vanilla
- Enough pineapple juice to make a slightly thin glaze.