| caribbean Pineapple Pie 6 Cups Cut-up Fresh Pineapple (about 2 Medium)
1 Cup Granulated Sugar
2 Tablespoons Rum
pastry
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 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
2 Cups All-purpose Flour
1 Teaspoon Salt
2/3 Cup Plus 2 Tablespoons Shortening
4 To 5 Tablespoons Cold Water 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. |
