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 Dole 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.