3 c. fresh pineapple chunks
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. sugar
3 tbsp. flour
2 tbsp. butter
9 oz. short crust pastry

Prepare and line pie tin with 2/3 of pastry. Prick bottom and chill until required. Combine pineapple, sugar, flour, spices and cook over low heat until mixture thickens. Add butter. Allow to cool. Pour in prepared pie shell. Use remaining pastry to make lattice design for top. Seal edges well.

Bake in a hot oven (425°F) for 10 minutes. Then reduce temperature to 325°F. Bake about 30 minutes longer until crust is cooked.

Serves 6.