Jamaican Pineapple Pie
Makes 8 servings

Ingredients

• 6 - cups cut-up pineapple (2 medium)
• 1 - cup sugar
• 2 - Tablespoon rum
• Double-Crust Pastry
• 1/2 - cup sugar
• 1/2 - cup all-purpose flour
• 1/4 - teaspoon ground cinnamon
• 1/8 - teaspoon ground nutmeg
• 1 - Tablespoon butter
• 1 - package (8 ounces) cream cheese, softened

Directions

1. In a large bowl, add the pineapple. 
2. Stir in 1-cup sugar and the rum. 
3. Cover and refrigerate at least 4 hours. 
4. Make Double-Crust Pastry.

1. Drain pineapple and reserving juice. 
2. Spoon pineapple into pastry-lined pie plate. 
3. In 1-quart saucepan, mix 1/2 cup sugar, flour, cinnamon and nutmeg. 
4. Stir in 1/2 cup of the reserved juice (reserve remaining juice). 
5. Heat to boiling and stir constantly. 
6. Boil and stir 1 minute. Then remove from heat. 
7. Stir in butter. 
8. Pour over pineapple. 
9. Trim overhanging edge of pastry 1 inch from rim of plate.
10. Roll other round of pastry into 10-inch circle. 
11. Cut circle into 1/2-inch strips. 
12. Place 6 strips across filling. 
13. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. 
14. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. 
15. Trim ends of strips. 
16. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. 
17. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning during baking.
    Bake for 35 to 45 minutes or until crust is brown and filling is bubbly. 
18. Remove foil strip for last 15 minutes of baking.
    In a small bowl with electric mixer on medium speed, gradually beat 1/4 cup plus 2 tablespoons reserved pineapple juice into cream cheese until smooth and creamy.