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Caribbean Pineapple Pie






  1. Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.
  2. Prepare Pastry; gather 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.
  3. 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 1 minute. remove from heat; stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.
  4. 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 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.
  5. Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.
  6. 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.


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