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.