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Here's the regular version of pineapple squares I make (I posted the GF version on the foodies w/allergies board)

Pineapple Squares
(makes one 8x8 pan)

Dough:

1 cup flour
1/4 cup sugar
3/4 teaspoon baking powder
1/4 c butter (1/2 stick)
1 egg, beaten*
2 TB milk

Filling:

1 small (8-ounce) can crushed pineapple, juice included
1 TB sugar (omit if the pineapple is packed in syrup)
1 TB cornstarch

Combine filling ingredients and cook until thickened; let cool.

While filling is cooling, make dough:

Combine flour, sugar and baking powder.
Mix together butter, egg and milk.
Add dry ingredients to butter mixture, mixing until dough forms.

Pat ~2/3 dough into bottom of sprayed 8x8 pan. Spread cooled filling over dough. Roll out remaining dough on floured surface, cut into approximately 1" wide strips and top filling in a lattice (or criss-cross pattern without weaving) with strips. Sprinkle with coarse sugar. Bake at 350 degrees for 25-30 minutes or until crust turns golden brown.

* actually it would be 1/2 an egg for the regular version (I reduced the recipe down from a jelly roll pan size), but you may as well just use the whole egg unless you have use for the other 1/2 or maybe brush it on top the lattice crust before sprinkling with sugar.

Cut into 9 squares.
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