Thursday, July 15, 2010

Delicious Pineapple Slice

More years ago that I care to family received a visit from Auntie Mary.  Auntie Mary was a real character and also a very good cook.  Even while on her visit (which would have only been a few days) she managed to make two recipes that I can recall.  One of them was this pineapple slice which was made in a bakery in her home town.  Either she wrangled the recipe from the bakery or she duplicated it as best she could....I'm not sure which.  What ever it's source, I love this slice and make it about 6 times each year.  I always have crushed pineapple on hand, and everything else is pretty much things you would have in your pantry anyway.  And I'm not sure about where you live.....but here....canned pineapple is cheap and consequently so is this slice.  It is a little more work than dumping everything in and mixing it up....but only a little bit more.  Also the recipe could be made with any fruit filling you like.  All that needs to be done it to make it into sort of a pie filling first.  If you do try another flavour....please let me know about it as I've always said I would and haven't got around to it yet.

Auntie Mary's Frosted Pineapple Slice

1/2 cup sugar
28 oz crushed pineapple, (not drained)
3 tbsp corn starch
1 egg lightly beaten

2/3 cup milk (or 1/4 cup sour cream topped up to 2/3 cup with water) warmed
1 tsp sugar
2 pkg yeast
1 tsp vanilla
1/4 cup warm water
4 cups sifted flour
1 cup butter or shortening (if using shortening add 1/4 tsp salt)
Stir pineapple on medium heat adding 1/4- 1/2 cup sugar (to your sweetness level) and cornstarch to thicken. Once thickened remove from heat and set aside to cool.  In 1/4 cup warm water let 2 pkgs of yeast and 1 tsp sugar rise with the lightly beaten egg.  Scald the 2/3 cup milk and cool to just warm.  Pour cooled sour cream or milk  into yeast, sugar and egg mixture and add 1 tsp vanilla.
In a large mixing bowl cut 4 cups sifted flour with 1 cup butter or shortening.  Add sour cream (milk) mixture to flour working as lightly as possible.
Divide dough in half.  Roll dough on floured dish cloth to fit small greased cookie sheet.  Flour under dough as necessary to keep the dough from sticking to the cloth.  Fold the dough in half to make it easier to transfer over to the cookie sheet. The dough needs to climb up the sides of the cookie sheet just like a bottom crust on a pie. Prick dough and spread cooled filling to cover bottom crust. Roll the second half of the dough for the top crust. Transfer to top of the filling and seal the edges.  Snip surface as for pie and brush with egg wash and sprinkle with coarse sugar is desired.  Bake at 375F 35 -40 minutes until just golden.  Remove to a rack to cool and drizzle with icing sugar icing.  For Icing sugar icing take 1/2 cup icing sugar and add water by the tsp full mixing until the icing is thin enough to pour.

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