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Golden Pineapple Squares: A Taste of Home

My grandmother’s kitchen always smelled like sunshine and butter. Every summer, the aroma of freshly baked pineapple squares wafted from her window, beckoning us grandchildren inside. The combination of the flaky, tender crust and the sweet, tangy pineapple filling was pure bliss. These squares weren’t just a dessert; they were a symbol of her love, warmth, and the countless happy memories we shared around her kitchen table. Recreating this recipe brings me right back to those cherished moments.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Servings: 24-40
Yield: One 12×17 inch pan
Dietary Type: Not specified

Ingredients

For the Filling:

3 (20 ounce) cans crushed pineapple
1 2/3 cups granulated sugar
3 teaspoons minute tapioca

For the Dough:

5 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 whole eggs
1 cup butter or 1 cup margarine
3/4 cup milk (start with 1/2 cup milk)
1 egg, well beaten (for brushing)
Confectioners’ sugar (optional, for dusting)

Equipment Needed

Large Saucepot
Large Bowl
Measuring Cups and Spoons
Rolling Pin
12×17 inch Cookie Sheet with Sides
Pastry Brush

Instructions

Prepare the Filling: In a large saucepot, combine the crushed pineapple, granulated sugar, and minute tapioca.
Cook the Filling: Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer for 5 minutes, continuing to stir often.
Cool the Filling: Remove the saucepot from the heat and allow the pineapple filling to cool completely. This step can be done earlier in the day or even the day before to save time.
Combine Dry Ingredients: In a large bowl, work the flour and butter (or margarine) together using a pastry blender or your fingertips, just as you would for making pie crust. The mixture should resemble coarse crumbs.
Incorporate Remaining Dry Ingredients: Add the sugar, salt, baking powder, and baking soda to the flour mixture. Mix well to ensure even distribution of the leavening agents.
Add Wet Ingredients: Add the vanilla, eggs, and milk. Begin by adding 1/2 cup of milk and then add more gradually until the dough comes together. The amount of milk needed may vary depending on the flour.
Adjust Dough Consistency: The dough should be pliable enough to roll out easily on a floured surface. If the dough seems too dry, add a little more milk, a tablespoon at a time. If the dough is too sticky, add a little flour, a tablespoon at a time. Remember this is a forgiving dough.
Divide and Roll the Dough: Divide the dough into two equal pieces. On a lightly floured surface, roll out one piece of dough, dusting with flour as needed to prevent sticking.
Prepare the Bottom Crust: Carefully transfer the rolled-out dough to an ungreased 12×17 inch cookie sheet with sides. Gently press the dough into the bottom and up the sides of the pan, allowing the sides to come up the sides. Do not trim off any excess dough at this stage.
Add the Filling: Pour the cooled pineapple filling evenly over the prepared bottom crust, making sure the filling reaches all the corners.
Roll Out the Top Crust: On a lightly floured surface, roll out the second piece of dough.
Cover with Top Crust: Carefully transfer the rolled-out dough to the top of the filled pan.
Seal the Edges: Press the top and bottom crusts together around the edges of the pan to seal in the pineapple filling.
Trim Excess Dough: Using a knife or pastry wheel, cut away the excess dough around the edges of the pan to create a clean and neat finish.
Egg Wash: In a small bowl, whisk one egg until well beaten. Brush the top crust evenly with the beaten egg. This will give the crust a beautiful golden-brown color during baking.
Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes, or until the crust is golden brown and the filling is bubbly.
Cool: Remove the pineapple squares from the oven and let them cool completely in the pan before cutting.
Cut and Serve: Once cooled, cut the squares into your desired size.
Dust (Optional): Dust with confectioners’ sugar before serving, if desired.

Expert Tips & Tricks

Controlling Dough Stickiness: If you find the dough is too sticky to work with, wrap it in plastic wrap and chill it in the refrigerator for about 30 minutes. This will make it easier to roll out.
Preventing a Soggy Crust: To prevent a soggy bottom crust, you can blind bake the bottom crust for about 10 minutes before adding the filling. To do this, prick the bottom crust all over with a fork, line it with parchment paper, and weigh it down with pie weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and continue with the recipe.
Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.
Doneness Check: The crust should be golden brown and the filling should be bubbling slightly around the edges. If the crust is browning too quickly, you can tent it with aluminum foil.

Serving & Storage Suggestions

These pineapple squares are delicious served warm or at room temperature. They make a wonderful addition to bake sales, potlucks, or afternoon tea.

Storage: Store leftover pineapple squares in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: For longer storage, you can freeze the pineapple squares. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw completely before serving.
Reheating: To reheat, bake in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes, or until warmed through. You can also microwave individual squares for about 30 seconds.

Nutritional Information

Please note that these are estimates, and the actual nutritional value may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	296.6 kcal	Not Specified
Calories from Fat	Not Specified	78 g 26%
Total Fat	8.7 g	13 %
Saturated Fat	5.2 g	26 %
Cholesterol	39 mg	13 %
Sodium	180 mg	7 %
Total Carbohydrate	52.1 g	17 %
Dietary Fiber	1.3 g	5 %
Sugars	30.8 g	123 %
Protein	3.8 g	7 %

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend to make a gluten-free version of this recipe. You may need to adjust the amount of liquid depending on the specific blend you use.
Dairy-Free: Substitute the butter with a dairy-free margarine or coconut oil. Use a plant-based milk alternative, such as almond milk or soy milk, in place of the dairy milk.
Spice it Up: Add a pinch of ground cinnamon or nutmeg to the pineapple filling for a warm, spiced flavor.
Citrus Zest: Grate the zest of one lemon or orange into the dough for a bright, citrusy aroma.
Coconut Flakes: Sprinkle shredded coconut flakes over the top crust before baking for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: While canned pineapple is convenient, fresh pineapple can be used. Just be sure to peel, core, and crush the fresh pineapple before using it in the filling. You may need to adjust the amount of sugar depending on the sweetness of the pineapple.

Q: Why is it important to let the filling cool completely before adding it to the crust?
A: Adding hot filling to the crust can cause the crust to become soggy. Allowing the filling to cool completely helps to prevent this.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Wrap the dough tightly in plastic wrap to prevent it from drying out.

Q: My crust is browning too quickly. What should I do?
A: If your crust is browning too quickly, you can tent it with aluminum foil. Simply place a sheet of aluminum foil loosely over the top of the pan to shield the crust from the heat.

Q: Can I add nuts to the filling?
A: Yes, you can add chopped nuts, such as walnuts or pecans, to the pineapple filling for added texture and flavor. Add about 1/2 cup of chopped nuts to the filling after it has cooled.

Final Thoughts

These golden pineapple squares are more than just a dessert; they’re a slice of sunshine on a plate. Whether you’re looking for a comforting treat to share with loved ones or a nostalgic taste of home, this recipe is sure to delight. Don’t hesitate to experiment with variations and substitutions to make it your own. I encourage you to bake a batch of these squares, savor each bite, and share the joy with those around you. Perhaps pair them with a scoop of vanilla ice cream or a cup of hot tea for the ultimate indulgence. Happy baking!

Pineapple Squares Recipe