Pineapple Squares

As a young child, I remember pineapple squares being served as an Easter dessert. My Aunt Liz, my mom’s sister, passed this recipe on to me since I was a huge fan. In my family, this recipe has evolved into a year-round treat. Sometimes, I will cut out shapes from the leftover dough in recognition of the season, a holiday, or special occasion and arrange on the top crust, hearts for Valentine’s Day, Snowmen for winter months, or bunnies for Easter. Sifted powdered sugar over the crust adds an elegance to this simple dessert. This sweet treat is delightful no matter when it is served. Enjoy….

Ingredients

7 cups unbleached flour

8 tsp. baking powder

4 flax eggs (4 Tbsp. flax meal + 12 Tbsp. water)

2 tsp. vanilla

1 tsp. salt

1 1/2 cups non-dairy milk

1 cup Nutiva Organic Shortening

1 1/2 cups sugar

4 cans crushed pineapple, drained

2 jars applesauce, unsweetened

1 tsp. cinnamon

Directions

Prepare filling:

1.     Using a sieve, thoroughly drain crushed pineapple (reserving juice for another use). Combine crushed pineapple, applesauce, and cinnamon in a large bowl. Set aside.

Prepare dough:

2.    Combine sugar and shortening in bowl of stand mixer. Blend well for approximately 2 minutes.

3.    In small batches, add flour, salt, and baking powder. Continue mixing until fully combined.

4.    Add flax eggs, non-dairy milk, and vanilla. Thoroughly combine until a soft dough forms. Dough should be pliable enough to be able to roll out on a floured surface.

5.    Divide dough into four equal pieces.  On a floured surface, roll out a piece to 1/4” thickness to form the bottom crust. Using a 12” x 17” rimmed baking sheet, place dough onto ungreased pan allowing the dough to come up the sides. Repeat with another piece of dough and a second baking sheet to form another bottom crust.

6.    Spread equal amounts of filling over bottom crusts. Sprinkle with additional cinnamon, if desired.

7.    Again, flour surface and roll out remaining two pieces to form the top crusts.

Place the dough over the filling. If there is excess dough, cut around to remove leaving enough dough to pinch together in order to seal in pineapple filling. Using a fork, randomly pierce each crust to allow for steam venting.

8.    Bake at 350 degrees F. for 30 minutes or until golden on top.

9.    Let cool. Cut into desired squares. May be dusted with powdered sugar.

Yields: Two 11” x 16” trays