2 (16 oz.) cans crushed pineapple
3 tbsp. cornstarch
3/4 c. sugar
3 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. Crisco
1/2 c. sugar
1/2 pt. sour cream
2 egg yolks, save whites
1 tsp. vanilla

Filling: Cook crushed pineapple, cornstarch, and 3/4 cup sugar over low heat until thickened. Set aside and let cool.

Batter: Combine flour, baking powder, baking soda, salt, Crisco, and 1/2 cup sugar as for pie crust. Add remaining ingredients and mix with your hands. Will be very sticky. Reserve a small piece of dough for top. Spread dough onto 11 x 17 cookie sheet. Do not grease pan. Arrange cooked pineapple evenly over dough. Roll out reserved dough in flour like pie crust and cut into strips. Place strips over filling.

Top: beat egg whites until stiff and spread on top of filling and strips of dough. Bake at 375 degrees for 30-35 minutes. Sprinkle powdered sugar over top while still hot.