1 1/2 pounds yams
1 1/2 cup boiling water
1/2 tsp salt
1 cup crushed pineapple
3 tbsp flour blended with 1/4 cup sugar
1 cup water from cooked yams
2 tbsp butter
9″ double crust pastry

Have ready an 8″ x 8″ x 2″ glass baking pan. Start oven 10 minutes before baking; set to moderately hot (425° F). Make pastry. Wash yams, then cover with boiling water. Now take, hot yams one by one from water and quickly pare. Cut into 1/3” thick slices and drop immediately into boiling salted water to prevent discoloring. Cover and boil gently 10 minutes or until barely tender. Drain; save water. Roll out about 2/3 of the pastry into a 12″ square on a floured pastry cloth. Fit it snugly into baking pan. About 3/4″ of pastry will hang over pan rim. Arrange yam slices in pan, then spread pineapple over top. Sprinkle with flour and sugar mixture. Pour yam water over top and dot with butter. Now carefully fold extending pastry neatly up over yam filling. Roll out remaining pastry into about a 7″ square. Cut design for steam vents and lay over uncovered filling in center. Bake 35 to 40 minutes or until nicely browned. Serve warm. Makes 6 to 8 servings of Texas Yam Cobbler.