CRUST:

Make first, refrigerate until filling is cooked. Cream together: 1 c. crisco (shortening)

Add: 1 c. sour cream 2 tsp. baking soda 4 1/2 to 5 c. flour (5 c. of flour, if dough is too moist for handling)

Mix (I use my hands) until blended. Put crust in refrigerator to chill, while preparing filling.

FILLING:

Use pot large enough to hold 3 cans of crushed pineapple. Mix: 2/3 c. sugar 3 tbsp. cornstarch 2 egg whites Dash of lemon juice

Cook. Stir, bring to a slow boil, when bubbling remove from heat and partially cool. After filling has cooled for approximately 10 minutes, divide dough in half for a top and bottom crust. Roll out dough on waxed paper or other material which will let you lift easily onto sheet cake pan.

Line bottom of pan with crust, pressing crust up sides of sheet pan. Add filling, put on top crust. Crimp edges of crust together as you would with pie crust. Pierce top crust with fork a few times, sprinkle with some granulated sugar if you wish. Other fruit fillings can be substituted.

Bake at 350 degrees until top crust is lightly browned (approximately 35 to 45 minutes depending on your oven. Enjoy!!