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“These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough.”
READY IN:
2hrs 30mins
SERVES:
24-40
UNITS:
US

Ingredients Nutrition

Directions

  1. Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
  2. Dough:
  3. In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
  4. Add the sugar, salt, baking powder, baking soda and mix well.
  5. Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
  6. Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
  7. Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
  8. Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
  9. Again, flour surface and roll out other piece of dough and place on top.
  10. Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
  11. Let cool. Cut into desired squares. May be dusted with confectioners sugar.

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