Recipe for cooking caribbean pineapple pie

Recipes from the Caribbean :: Caribbean Desserts

Place pineapple in large glass or plastic bowl. Stir in 1 c. 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 in. larger than inverted 9-in. 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 c. sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 c. 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 in. from rim of plate.

Roll other round of pastry; cut circle into 1/2-in. 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-in. strip of aluminum foil to prevent excessive browning; remove foil during last 15 mins. of baking. Bake at 425 degrees fahrenheit until crust is brown and filling is bubbly, 35 to 45 mins.

Gradually beat 1/4 c. plus 2 Tbsp. reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.

Pastry
2 c. flour
1 tsp. salt
2/3 c. plus 2 Tbsp. shortening
4 to 5 Tbsp. cold water

Mix flour and salt; cut in shortening until particles are size of small peas. Sprinkle and distribute in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 tsp. water if necessary.