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.
Yields
12 Servings