Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum.
Cover and refrigerate at least 4 hours.
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.
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.
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.
Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream
cheese until smooth and creamy. Serve with pie.
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