PINEAPPLE FLIP

Pineapple flip image

Provided by Linda Reinert

Time 2h15m

Number Of Ingredients 12

1 can(s) pineapple, crushed with juice
1/2 c sugar
3/4 c water
3 Tbsp cornstarch
1 egg yolk
FOR DOUGH
3 c sifted flour
1/2 lb butter or margerine
1 Tbsp sugar
1 pkg dry yeast
2/3 c boiled milk
1 tsp vanilla extract

Steps:

1. To make filling,put pineapple,sugar,and egg yoke in sauce pan. Cook till it boil's, then simmer. Mix 3/4 tbsp. water with cornstarch and add to pineapple to thicken. Remove from heat.
2. For dough, add yeast to warm water. leave set. In bowl, cut butter into the 3 cups flour till crumbly. Add remaining ingredient's. Pour yeast mixture into flour mixture and mix well to form a nice soft dough. Dough will be very easy to work with.
3. Roll out half the dough to fit a smaller size cookie sheet, overlapping onto edge. Place on greased sheet.
4. Pour warm pineapple mixture on dough, spread evenly. Roll out other half of dough to same size and place over filling mixture.
5. Take bottom crust and put over the top crust and seal good, Pinching together. Place a warm towel over top of sheet and let rise for about half hour.
6. Back on 350 degree oven for 40-50 minute's. In the mean time mix confectionary sugar, few drop's oil,tsp, vanilla, and alittle milk to make a thin frosting. When Dessert is cooled drizzle frosting mixture all over top of crust, and sprinkle nut's on it. I use crushed walnut's
7. You can use cherry pie filling or any other pie filling that you want if you desire.