Caribbean Pineapple Pie
Ingredients
Filling
- 6 cups cut up fresh pineapple (about 2 medium)
- 1 cup granulated sugar
- 2 tablespoons rum
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon butter or margarine
- 8 ounces cream cheese, softened
Pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup + 2 tablespoons shortening
- 4 to 5 tablespoons cold water
Instructions
- Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.
- Meanwhile, prepare the Pastry. Mix flour and salt; cut in shortening until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoons water if necessary.
- Gather pastry ingredients into a into ball. Divide into halves; shape each half into flattened round on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9 inch pie plate, with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing against bottom and side.
- Drain pineapple, reserving liquid. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 cup of the reserved liquid (reserving remaining liquid). Heat to boiling, stirring constantly. Boil and stir for 1 minute. remove from heat; stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other round of pastry; cut circle into 1/2-inch strips. Place 6 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Cover edge with a 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake at 425 degrees F until crust is brown and filling is bubbly, 35 to 45 minutes.
- Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.
