FILLING:

1 (No. 2) can crushed pineapple
1/2 c. sugar
2 tbsp. tapioca
1 tbsp. cornstarch

PASTRY:

1 c. Crisco shortening
1 c. sugar
3 eggs plus 1 egg yolk (save extra egg white)
Chopped nuts (optional)
3 c. plus 2 tbsp. flour
3 tsp. baking powder
Pinch of salt
1 tsp. vanilla

Drain pineapple. Cook pineapple juice and dry ingredients over medium heat until thick. Add pineapple and set aside to cool.

Cream Crisco and sugar. Add eggs and vanilla, creaming well. Blend in dry ingredients a cup at a time. Form into 2 balls. Chill to make dough more workable. Roll 1 ball onto waxed paper or towel. The dough is difficult to handle. Flip into an 11x16 inch ungreased pan and patch where broken.

Roll out other ball of pastry. Spread filling into pan, top with second pastry, again patching where necessary. Brush top with slightly beaten egg white and sprinkle with chopped nuts. Bake at 350 degrees for 30 minutes.