FILLING:

1 lg. can crushed pineapple & juice
2 tbsp. instant tapioca
3/4 c. sugar
1 tbsp. lemon juice

Mix filling ingredients and set aside.

DOUGH:

2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. milk

Combine flour and salt; cut in shortening. Add milk to crumbs to make dough. Divide dough in half. Roll out to line bottom and sides of a small cookie sheet, 11"x15". Spread filling. Roll out remaining dough for the top and seal edges. Put vent holes in the top with a fork. Bake at 350 degrees for 45 minutes. Frost when cooled.

FROSTING:

1 (3 oz.) pkg. softened cream cheese
1/2 tsp. vanilla
2 c. confectioners' sugar
3 tsp. milk

Mix ingredients and beat until creamy. Spread.