4 cups flour
1 cup sour cream
3 cups drained pineapple
3 tablespoons cornstarch
1 pound butter or margarine Vanilla
1 cup sugar or 3⁄4 cup honey
Preheat oven to 325 degrees.
Cut shortening into flour, add sour cream and vanilla.
Refrigerate 2 hours.
Cook pineapple, sugar/honey, and cornstarch until thick and clear.
Let cool.
Roll out half of dough and put in jelly roll pan. Spread cool filling over dough and cover with remaining dough.
Bake until brown.
Can be topped with powered sugar, if desired.
