Caribbean Pineapple Pie

6 cups cut-up pineapple (about 2 medium)
1 cup sugar
2 tablespoons rum*
Pastry (below)
1/2 cup sugar
1/2 cup Gold Medal all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon margarine or butter
1 package (8 ounces) cream cheese, softened

Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the
rum. Cover and refrigerate at least 4 hours.

Make Pastry. Gather pastry into a ball; divide in half. Shape each half
into flattened round on lightly floured cloth-covered surface. Roll 1 round
2 inches larger than inverted pie plate, 9x1 1/4 inches, with floured
cloth-covered rolling pin. Fold pastry into fourths; place in pie plate.
Unfold and ease into plate, pressing firmly against bottom and side.

Heat oven to 425 F. Drain pineapple, reserving juice. Spoon pineapple into
pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg
in 1-quart saucepan. Stir in 1/2 cup of the reserved juice (reserve
remaining juice). Heat to boiling, stirring constantly. Boil and stir 1
minute; remove from heat. Stir in margarine. Pour over pineapple. Trim
overhanging edge of pastry 1 inch from rim of plate.

Roll other round of pastry into 10-inch circle. Cut circle into 1/2-inch
strips. Place 6 strips across filling. To make lattice top, 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 during baking.

Bake 35 to 45 minutes, removing foil strip for last 15 minutes of baking,
until crust is brown and filling is bubbly.

Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple juice into
cream cheese with electric mixer on medium speed until smooth and creamy.
Serve with pie.

2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
4 to 5 tablespoons cold water

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender
or crisscrossing 2 knives, 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 (1 to 2 teaspoons more
water can be added if necessary).

*2 teaspoons rum extract plus 1 tablespoon water can be used instead of the

Makes 8 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.