FILLING:

2 c. sugar
8 tbsp. cornstarch
1 (16 oz.) can crushed pineapple with juice
1 c. water
1 tsp. mint extract
2 c. butter

Preheat oven to 350 degrees. Butter a 12 x 16-inch cookie sheet; set aside.

In a big saucepan combine 2 cups sugar, cornstarch, crushed pineapple, water, and mint extract. Heat mixture over moderate heat, stirring constantly, until it thickens. Stir in butter and mix well. Cool and set aside.

CRUST:

4 c. all-purpose flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter
2 eggs, separated and beaten
1/2 c. milk
1/4 c. green sugar

In a big bowl combine flour, 1 cup sugar, baking powder, soda, salt, butter, egg yolks, and milk to form dough. Roll out 1/2 of dough on bottom and sides of dough. Roll out 1/2 of dough on bottom and sides of prepared pan, as in a pie.

Fill with cooled pineapple filling. Roll remaining dough large enough to cover the filling. Seal edges together.

Beat egg whites until fluffy and stiff. Spread over dough and sprinkle green sugar on top. Bake at 350 degrees for 40 minutes or until done. Cool before slicing.

To make green sugar: add 2 drops of green food coloring to 1/4 cup sugar and mix well.