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Caribbean Pineapple Pie




Source of Recipe


Gold Medal®


List of Ingredients




6 cups cut-up pineapple (2 medium)
1 cup sugar
2 tablespoons rum
Double-Crust Pastry (See 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 butter or margarine
1 package (8 ounces) cream cheese, softened


Recipe



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. Make Double-Crust Pastry.
3. Heat oven to 425ºF. 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 butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of plate.
4. 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 before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of botom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning during baking.
5. Bake 35 to 45 minutes, removing foil strip for last 15 minutes of baking, until crust is brown and filling is bubbly.
6. 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.




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Double-Crust Pastry



2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.