FILLING:

1 lg. can crushed pineapple (no sugar added)
1/2 c. sugar
1 (8 oz.) jar maraschino cherries (save juice)
4 tbsp. cornstarch
3/4 c. walnuts, chopped

DOUGH:

3 1/2 c. flour
3 1/2 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1/2 c. shortening
3 eggs yolks (save whites)
1 tsp. vanilla
1 c. ginger ale (soda)

Bring to a boil pineapple, sugar and cherries. Add cornstarch to saved cherry juice. Stir it into boiling mixture until it thickens. Let cool.

Sift together the flour, baking powder, salt and sugar. Add shortening and work in as for pie crust. Mix together the egg yolks, ginger ale and vanilla. Add to above flour to make the consistency of pie crust. Take half of dough and roll out to 1/8 inch thickness. Place rolled out dough on cookie sheet. Spread filling all over dough, leaving edges exposed. Roll out other half of dough, put over filling and seal edges. Take 1 beaten egg white and spread it with fingers over top of dough. Before it dries, sprinkle with white sugar. Over this sprinkle 3/4 cups chopped nuts.

Bake for 30 minutes in 350 degree oven.