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 either make
long strips I overlap in a simple lattice structure or I make little
leaves and berries that I circle around the outside and cluster
towards the middle).
5. Bake 40 minutes or until golden brown (my oven takes more like 1
hour). Cool 10 minutes. Sprinkle with confectioner’s sugar. Serve
warm or room temperature. Store refrigerated.
This is very pretty, fairly easy, and mostly foolproof. I’ve made it
dozens of times and it has always gotten good reviews. –Julie
Reprinted (and slightly edited) from McCall’s September, 1985.
Yields
12 Servings