PINEAPPLE LATTICE SHORTCAKE 
4 c. sifted all-purpose flour
1 tsp. salt
1 c. shortening
2 eggs, beaten (reserve 1 tbsp.)
3/4 c. sugar
2 tsp. baking soda
1 c. sour cream
2 tsp. vanilla
3/4 c. chopped pecans (optional)

Sift flour and salt into mixing bowl. Cut in shortening until particles are fine. Combine eggs, sugar, sour cream, baking soda and vanilla. Add to flour mixture, mix well. Knead on floured surface 10 strokes. Refrigerate.

Prepare filling. Press 3/4 of dough into bottom, sides of ungreased 15x10x1-inch pan OR two 9-inch square pans. Spread with filling. Sprinkle with pecans, optional. Roll out remaining dough on floured surface to 1/8-inch thickness. Cut into 1/2-inch stripes, criss-cross over filling to form lattice. Seal edges, brush with egg. Bake at 350°F for 30-35 minutes.

PINEAPPLE FILLING:

1/2 c. packed brown sugar
1/4 c. white sugar
3 tbsp. cornstarch
1 (1 lb., 4 oz.) can crushed pineapple

Cook until thick, then cool.

recipe reviews
Pineapple Lattice Shortcake
   #182247
 Linda (Michigan) says:
My mom, a state fair multi-blue ribbon winner, made this when I was a child. 60 years ago. I thought it was lost forever. Thank you so much for bringing it back to me. I will be baking it tomorrow. :)
   #189338
 Deborah (Pennsylvania) replies:
I just made my mother's recipe she had only 1 cookbook and the identical recipe is in her cookbook, of course, it brought me to tears. I was going to make a poppyseed cake but my bakers filling is too old. Now the bakers poppyseed filling my nephew could not find I guess it is another Robinhood Flour story. This recipe is the best and better the next day.

 

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