PASTRY:

1 c. flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

1/2 lb. cream cheese
1/2 c. sugar
2 tbsp. flour
2 eggs
1/2 c. cream
1 tsp. vanilla

GLAZE:

1/2 c. pineapple juice
1 tbsp. cornstarch
1 tbsp. sugar
1/2 c. crushed pineapple, drained
1 tsp. vanilla

1. Sift the flour and salt into a mixing bowl. Rub in butter with your fingertips until mixture is the consistency of fine bread crumbs. Add enough water to form a stiff dough. Chill before rolling out. When chilled, roll out to a thickness of 1/8" and line the bottom of a pie tin.

2. Cream the cheese until soft. Gradually add the sugar.

3. Stir in flour and whole eggs and mix thoroughly.

4. Add cream and vanilla and mix again. Pour into the unbaked pie shell. Bake in a 350 degree oven for 40 to 45 minutes. Cool.

5. For the glaze, cook together the pineapple juice and cornstarch mixed with sugar. Cook until it bubbles. Add crushed pineapple and vanilla and pour over cooled pie. Chill. Serves 6.