Pineapple Fruit Squares

• Fruit Filling:
• 2-1/2 cups of crushed pineapple (1-1/2 14.5oz. cans), slightly drained
• 1 cup of sugar
• 2-1/2 Tablespoons of cornstarch
• 1/4 teaspoon of salt
• Pastry Crust:
• 3-1/2 cups of flour
• 1-1/2 Tablespoons of Baking Powder
• 1/2 teaspoon of bakings soda
• 1/2 teaspoon salt
• 1/2 cup of sugar
• 2 sticks of butter, slightly chilled
• 1 cup of sour cream
• 3 large egg yolks, slightly beaten
• Topping:
• 1 jar of Maraschino Cherries, drained and cut in half
• 1 small can of mixed chopped nuts (sundae sized nuts)

1. Fruit Filling:
2. Combine all ingredients in a medium saucepan and cook over low heat until think and clear. Set aside to slightly cool.
3. Pastry:
4. Sift dry ingredients together in mixing bowl. Cut in the butter with a pastry cutter until it resembles small pea sized crumbs. Add sour cream and beaten egg yolks and mix until it comes together like a pie dough. Turn on floured board and knead till smooth. Roll out 2/3 of dough and press into a greased 13x18 jelly roll pan (use flour to prevent sticking). Pour slightly cooled fruit filling over crust. Roll out remainder of dough and cut into a strips. Form a lattice top on filling. Top with maraschino cherries mixture of chopped nuts. Bake for 30 minutes in a 350 degree oven (medium rack) until golden brown. Cool completely before cutting into small squares. Store covered in refrigerator after cutting.

pineapple, sugar, cornstarch, salt, pastry crust, flour, baking powder, bakings soda, salt, sugar, butter, sour cream, egg yolks, topping, maraschino cherries, nuts

Taken from www.epicurious.com/recipes/member/views/pineapple-fruit-squares-1213209 (may not work)