FILLING:

2 eggs
3/4 c. sugar
1/2 c. cracker crumbs
2 c. rhubarb
1/2 c. crushed pineapple
2 tbsp. melted butter

PASTRY:

3 c. flour
1 1/4 c. Crisco
1 tsp. salt
1 egg
1/3 c. water
1 tsp. vinegar

Prepare pastry dough. Combine flour and salt; cut in Crisco. Beat egg, add water and vinegar, add to flour mixture. Mix until all is moistened. Form dough into two balls. Roll out on floured board and fit into pie plate, 9" or 10".

FILLING: Beat eggs until thick and lemon colored. Add sugar, beat until well blended. Stir in by hand cracker crumbs, rhubarb, crushed pineapple and melted butter. Pour into pastry crust, top with top crust. Cover edges with foil and bake at 375 degrees for 45 to 50 minutes.