Pineapple Squares

Some of my sweetest childhood memories are tied to family recipes, and these Pineapple Squares are one of them. Every Easter, they would make an appearance on the dessert table, and I always looked forward to that first bite. My Aunt Liz, my mom's sister, knew how much I loved them and eventually shared her recipe with me—a gift that has become one of my favorite family traditions.

Over the years, this once-a-year Easter dessert has become a favorite we enjoy all year long. One of my favorite ways to make it extra special is by using leftover dough to cut out seasonal shapes for the top crust. Hearts for Valentine's Day, snowmen in the winter, bunnies at Easter, pumpkins in the fall—it's a simple touch that makes this humble dessert feel festive and lovingly made. A light dusting of powdered sugar before serving adds the perfect finishing touch and a little extra elegance.

Whether it's part of a holiday celebration or simply shared over coffee with family and friends, these Pineapple Squares have a way of bringing people together. I hope this recipe becomes as cherished in your home as it has been in mine. Enjoy!

Ingredients

7 cups unbleached flour

8 tsp. baking powder

4 flax eggs (4 Tbsp. flax meal + 12 Tbsp. water)

2 tsp. vanilla

1 tsp. salt

1 1/2 cups non-dairy milk

1 cup Nutiva Organic Shortening

1 1/2 cups sugar

4 cans crushed pineapple, drained

2 jars applesauce, unsweetened

1 tsp. cinnamon

Directions

Prepare filling:

1.     Using a sieve, thoroughly drain crushed pineapple (reserving juice for another use). Combine crushed pineapple, applesauce, and cinnamon in a large bowl. Set aside.

Prepare dough:

2.    Combine sugar and shortening in bowl of stand mixer. Blend well for approximately 2 minutes.

3.    In small batches, add flour, salt, and baking powder. Continue mixing until fully combined.

4.    Add flax eggs, non-dairy milk, and vanilla. Thoroughly combine until a soft dough forms. Dough should be pliable enough to be able to roll out on a floured surface.

5.    Divide dough into four equal pieces.  On a floured surface, roll out a piece to 1/4” thickness to form the bottom crust. Using a 12” x 17” rimmed baking sheet, place dough onto ungreased pan allowing the dough to come up the sides. Repeat with another piece of dough and a second baking sheet to form another bottom crust.

6.    Spread equal amounts of filling over bottom crusts. Sprinkle with additional cinnamon, if desired.

7.    Again, flour surface and roll out remaining two pieces to form the top crusts.

Place the dough over the filling. If there is excess dough, cut around to remove leaving enough dough to pinch together in order to seal in pineapple filling. Using a fork, randomly pierce each crust to allow for steam venting.

8.    Bake at 350 degrees F. for 30 minutes or until golden on top.

9.    Let cool. Cut into desired squares. May be dusted with powdered sugar.

Yields: Two 11” x 16” trays