FILLING:

1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 egg yolk, beaten
1 lb. can pineapple, crushed, undrained

Mix sugar, cornstarch and salt in pan. Stir in egg yolk and pineapple. Cook over medium heat until thick and smooth, about 7 minutes. Cook to lukewarm.

CRUST:

2/3 c. scalded milk
1 tsp. sugar
1 pkg. dry yeast
1/4 c. very warm water
4 egg yolks, lightly beaten
1 c. butter
4 c. flour

Add sugar to milk and cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Stir in egg yolks. Measure flour into bowl, cut in butter, using pastry blender until mixture resembles coarse meal. Stir in yeast and milk mixture. Blend thoroughly dough will be soft and moist. Divide in half and roll on floured board to fit 10"x16" jelly roll pan. Spread filling over this and top with remaining dough, sealing edges. Slash top. Let rise 1 hour. Bake at 375 degrees for 35 to 40 minutes.