FILLING:

1 sm. sized can crushed pineapple
2 c. sugar

Cook until thick as jam. Cool.

PASTRY:

3 c. bread flour
1/4 tsp. salt
3 tbsp. sugar
1 c. butter
3/4 c. milk
1/2 c. ground nuts (optional)

Mix flour, salt, and sugar with butter together like pie crust and add milk.

Divide dough into two parts and roll very thin. Line a 10 x 16 flat tin with half of dough. Spread filling evenly over this and sprinkle with ground nuts.

Roll other half of dough and pierce with fork. Place over filling. Dot with butter. Bake 30-35 minutes at 350 degrees. Cut into diamond shape while still hot.