Pineapple FlatLet's dig into the recipe box! The first recipe I've come across is the incredibly flaky, and not overly sweet "Pineapple Flat."

This recipe was first attmpted by my mother when she was 12. It was delicious and everyone in the family wanted the recipe, including Aunt Rosie.

Days later, my grandmother was walking her dog past Aunt Rosie's house when the side door flew open and Aunt Rosie came running out. "You Son-of-Bitch! You said this was easy!" she yelled.

Fifty years later, Grandmas still insists that's it's the most difficult recipe she makes. Yet she insists "it just takes patience," and "you could always patch the bottom crust."

For the brave baking souls, here's the recipe:

For the crust:

1 Lb. Butter

4 Cups Flour

1 Cup Sour Cream

2 Tsp. Vanilla Extract

For the filling:

2 cans Crushed Pineapple

3 Tbls. Corn Starch

1 Cup Sugar

Preheat oven to 350 degrees.

For crust, cut butter into flour with hands until bread crumb consistency. Add vanilla extract to sour cream and combine with flour and butter. Separate into two balls, one slightly larger than the other. Roll in between sheets of waxed paper. Use the smaller dough for the bottom. Roll out top crust and set aside.

For the filling, combine crushed pineapple, cornstarch and sugar in medium saucepan. Heat while stirring unitl bubbly, thickened, and shiny.

Pour filling into bottom crust. Cover with top crust and crimp edges with fingers. Bake at 350 degrees until golden brown about 45 minutes to an hour depending on the oven.