FILLING:

1 lg. can crushed pineapple
3 tbsp. tapioca
1/2 c. sugar
1 egg
1 (6 oz.) pkg. vanilla pudding, cooked, make with 2 c. milk

Mix pineapple into tapioca, sugar and egg. Cook until thickened. Let both mixtures cool and then mix together. Add cooked pudding.

CRUST:

4 c. flour
1 c. Crisco

Mix these 2 ingredients together first and then add:

3/4 c. sugar
1/2 tbsp. salt
4 tsp. baking powder

Beat together:

2 eggs
1 tbsp. vanilla
1/2 c. milk

Add to above crust mixture. Separate into 2 balls. Roll each between 2 pieces of waxed paper. Place crust on bottom of jelly roll pan then add pudding filling and then crust. Before baking brush with milk and sprinkle with sugar. Bake at 375 degrees and check after 20 minutes.