4 c. sifted flour
1/4 tsp. salt
1 c. granulated sugar
1 tsp. baking soda
1 c. sour cream
2 eggs, slightly beaten
1 c. (2 sticks) butter

TOPPING:

1 egg, slightly beaten
1 c. chopped walnuts
1/4 c. confectioners' sugar

FILLING:

1 c. granulated sugar
3 tbsp. cornstarch
1 (#2 1/2) can crushed pineapple

Mix sugar and cornstarch in double boiler; slowly stir in juice from pineapple. Add pineapple and cook, stirring constantly until thick. Set aside to cool.

Combine sugar, flour, soda, eggs and butter, mix well. Stir in sour cream and salt. Mix well and refrigerate dough 2 hours or overnight. Roll 3/4 of dough onto 1 large cookie sheet, 16x12 inches. Press with fingers.

Spread with filling. Cover with lattice strips, made from leftover dough. Brush with beaten egg, top with nuts. Bake at 350 degrees for 30-35 minutes. When cool, sprinkle with 10X sugar.