2/3 c. milk, scalded and cooled
1 tbsp. sugar
1 pkg. dried yeast
1 c. butter
3 c. flour
1 tbsp. salt
3 egg yolks, beaten
1 tbsp. vanilla-lemon extract

Dissolve sugar and yeast in warm milk and set aside. Add butter to flour and mix as for pie crust. Add yeast mixture and eggs; mix well. Divide dough into 2 parts. Roll 1 part between 2 sheets of wax paper to fit a 12 x 18 inch cookie sheet, then spread cooled filling over the dough. Roll remaining dough to fit over the top. Let rise about 1 hour. Bake at 350 degrees for 45 minutes or until brown. You may put a crumb topping on this before the rising period.

FILLING:

1 lg. can pineapple
3/4 c. water
3 tbsp. cornstarch
1/2 c. sugar
1 egg yolk, beaten

Combine cornstarch and sugar. Add pineapple and water. Cook until thick and clear. Add beaten egg yolk and mix well. Let cool before spreading.