5 potatoes, peeled and cubed
1 (6 ounce) can melted butter or margarine
1 cup water
1 cup yellow cornmeal
2 medium tangy onions
1 (14 ounce) can whole peaches - drained
1 (8 ounce) container sour cream
1 (14 ounce) can cream cheese, softened
1 (8 ounce) can sliced fresh strawberries, drained
Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8 inch pie pans.
Grease three mid-size pie pans or 9x13 inch pan pans. Place sausage rolls, potatoes and melted butter into the larger pie crust. Coat side with butter or margarine, depending on the size of your pastry. Mix to cover sausage roll, potatoes and melted butter.
Spoon sausage roll mixture into pie crust. Layer potatoes. Next spoon cheese mixture over all. Place pineapple slices over all; pinch edges of pineapple rings as well.
Brush rolling surface with 1/3 cup granulated sugar, spreading portions of stuffing evenly over meat, potato, cheese and pineapple insides.
Bake 45 to 60 minutes or until cooked through. Serve hot.