5 c. flour
1 lb. butter
1 c. milk
1 can crushed pineapple
5 tbsp. tapioca
1 c. sugar

With a pastry blender mix flour and butter until the size of peas. Add milk and blend. Roll out on floured surface and cut in half. Lay 1/2 on cookie sheet. Mix tapioca and pineapple with juice and sugar in a bowl. Pour this mixture over pastry on cookie sheet.

Cover with remaining pastry and prick top with a fork. Bake at 400 degrees for 30 minutes. When cool, cover top with a thin glaze and cut into squares.