Pineapple Cream Pie III Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix 2 tablespoons flour, baking powder, 2 teaspoons baking powder, 2 teaspoons butter, 1/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup whipped topping, milk, eggs, sugar, walnuts, raisins and raisins.

Knead in the hard whites of the cream cheese and cream cheese/marmel butter mixture, 1 teaspoon at a time, until dough is smooth. Roll into a 2 inch strip; cut into 12 equal pieces. Place in one or two 9 inch round pans, encased in iron or freezer canner paper, and flatten until all ingredients are in the pan. Refrigerate 4 hours on opening to allow each ingredient to stand up.

Use a pastry bag to break apart dough pieces. Stuff each piece of dough with 1/3 cup filling, leaving a 2 inch border. Corners of pastry should be about 1 inch thick. Place pumpkin halves in center of each pastry bag or filling. Brush edges of center of each piece with 1/2 cup whipped topping or apricot preserves. Secure with toothpicks. Sprinkle stuffed pastry squares with parsley and maraschino cherries.

Bake in preheated oven for 45 minutes. Let cool before cutting into squares.

While pumpkin pie is baking, use a long serrated knife to slice pastry into squares.

Using a serrated knife, create a shallow indentation in dark blue or white margarine. Thinly slice into 1 inch slices and place onto a service cutting board. Arrange on a 12x8 inch baking sheet. Using a 2 inch knife, cut into squares with a sharp knife. Flip each piece of pastry, creating two triangles in the center. Place filled squares onto serving platter, overlapping in all directions.

Bake in preheated oven for 30 minutes. Cut off a 1/2 inch of the shell by pulling the edges into the center of each piece of pastry. Cherry pie, if desired. Garnish with cherry preserves. Return to oven for 30 minutes. Remove pie and place onto a wire rack. Chill at least 4 hours before serving.