1 1/2 c. flour
1/2 tsp. salt
3 tbsp. water
9 tbsp. shortening

FILLING:

3 c. fresh bite sized pineapple chunks
2 eggs
3/4 c. sugar
2 1/2 tbsp. flour
1 tsp. lemon rind
1/2 tsp. each nutmeg and cinnamon

For Crust: Combine flour and salt. Remove 4 1/2 tablespoons flour and combine with water to make a paste. Cut shortening into remaining flour until mixture is the consistency of cornmeal. Stir in paste. Work into soft dough. Roll out bottom crust; place in pie pan.

For Filling: Combine pineapple with a mixture eggs, sugar, flour, lemon rind, and spices. Turn mixture into pie shell. Then, roll out remaining pastry. Cut into strips. Arrange strips in lattice over filling. Flute the edge or press with tines of fork. Sprinkle with a little sugar. Bake at 425 degrees for 10 minutes, then at 375 degrees for 40 to 45 minutes or until golden.