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Desserts - Pineapple Lattice Shortcake

4 1/2 cups Bisquick
1/2 cup shortening or butter
2 slightly beaten eggs (reserve one tablespoon)
3/4 cup sugar
1 cup sour cream
2 teaspoons baking soda
2 teaspoons vanilla

Filling:
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 (1 pound 14 ounce) can crushed pineapple
3/4 cup chopped pecans

Cut the Bisquick and the butter/shortening together.

Combine beaten eggs (reserve one tablespoon), sugar, sour cream, soda and the vanilla. Add to flour mixture and mix well. Knead on lightly floured surface 8 to 10 strokes, light, light touch. Return to bowl and refrigerate while preparing Filling.

Filling: Combine brown sugar, granulated sugar and cornstarch in saucepan. Stir in pineapple. Cook over medium heat, stirring constantly until thick. Remove from heat and cool thoroughly.

Remove dough from refrigerator after filling is cooled and press three fourths of the dough into bottom and sides of ungreased 15 x 10 x 1 inch jelly roll pan or two 9 inch square pans. Spread with filling. Sprinkle with 3/4 cups chopped pecans.

Roll out remaining dough on floured surface to 1/8 inch thickness. Cut into strips 1/2 inch wide; crisscross over filling to form lattice top. Seal strips to edge with fork and brush with the reserved egg.