CRUST:

3 c. sifted flour
1/2 lb. butter
1 tsp. salt
1/2 c. milk
1 tsp. vanilla
1 tbsp. sugar
2 egg yolks, beaten

FILLING:

2 c. (No. 2 can) undrained crushed pineapple
3/4 c. sugar
5 tbsp. quick-cooking tapioca
2 tbsp. butter

TOPPING:

2 egg whites
Granulated sugar

Cook pineapple, juice, sugar and tapioca over medium heat, stirring constantly until thick. Remove from heat. Add butter and cool. Cut butter into flour as for pie crust. Add remaining ingredients. Mix with wooden spoon. Dough will be soft but easy to handle. Divide in half. Roll out on floured surface and line lightly greased 11x17 inch cookie sheet with sides.

Spread on cooked filling. Roll out remaining dough and place on top, sealing edges. Beat egg whites until stiff. Brush on top crust. Sprinkle with sugar. Pierce with fork and bake at 350 degrees for 45-55 minutes. Cut into squares.