2 c Unsifted flour
1/4 ts Salt
1/2 ts Baking powder
2/3 c Butter or margarine
1/3 c Sugar
2 Egg yolks
2 tb Cream
1/2 ts Grated lemon peel
FILLING
8 oz Crushed pineapple
4 tb Butter or margarine
2/3 c Sugar
16 oz Cream cheese, softened
1 Egg yolk
1/4 c Heavy cream
1/2 c Golden raisins
1 ts Grated lemon peel
1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry
blender, cut in 2/3 c. butter until mixture resembles coarse crumbs. Add
1/3 c. sugar, 2 egg yolks, 2 Tbs cream & 1/2 t. lemon peel. Mix with hands
just until mixture holds together. Flour & knead about 2 minutes,
Refrigerate pastry in waxed paper for 30 minutes.
2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch
springform pan. Remove side of pan.
3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high
speed until blended. Add egg yolk & cream. Stir in pineapple, raisins &
lemon peel. Set aside.
4. Place 3/4 of the pastry dough into bottom of springform pan. Roll out
dough to fit pan. Bake 12 minutes or until golden; cool. Replace side of
springform pan. Pour filling into pan – spreading evenly. Decorate top of
filling with remaining pastry (I make long strips I overlap in a simple
lattice structure).
5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with
confectioner’s sugar. Serve warm or room temperature. Store refrigerated.
Reprinted (and slighlty edited) from McCalls’s September, 1985.
From
Yields
12 Servings