AUNT JENNY’S PINEAPPLE BARS (or Tarts)
[aka: 4-CORNER MUFFIN TARTS]
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 5)
2 cups crushed pineapple, drained [and saved]
¼ cup maraschino cherries, halved
2 TB pineapple juice
½ cup sugar
¼ tsp grated lemon peel
1/8 tsp salt
1 recipe pie crust four double 9-inch pie shell
2 or 3 TB butter
Combine all but last two ingredients. Prepare pie crust and roll out 1/8-inch thick. Cut into 5×5-inch squares. Place each in greased muffin well. Put 2 to 3 tablespoons pineapple mixture in center of each and dot with a bit of the butter. Draw 4 corners of each square up and pinch to seal.
For bars: Roll half of dough out to fit buttered, oblong, 13-inch pan. Spread on filling. Top with rest of dough, rolled out to fit snuggly over it. Wipe top of dough in a little additional butter and sprinkle with a bit of additional sugar.
Bake at 425°F for 20 to 25 minutes. Makes 16 muffin tarts or 24 bars. Dust, either, while warm with powdered sugar. Add chopped walnuts to garnish top if you wish. Keep refrigerated to use in a week.