Pineapple Pie - serves 8 - 12

Crust:
2 cups All-purpose flour
1 teaspoon salt
½ teaspoon sugar
½ cup butter or margarine
3 tablespoons shortening
5-6 tablespoons cold water

Pineapple Filling:
567 grams can crushed pineapple or
2½ cup fresh pineapple finely chopped*
1 cup sugar
1 tablespoon calamansi or lemon juice
2 eggs beaten
1/3 cup All-purpose flour
¼ teaspoon vanilla
eggwash

1. If using fresh pineapple, cook first with 1 ½ cups sugar until mixture is soft.
2. Preheat oven to 400 F. Prepare a 9-inch pie plate.
3. Combine flour, salt and sugar in bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal.
4. Add cold water one tablespoon at a time and mix with fork until mixture leaves the side of the bowl, form into a ball.
5. Remove dough from bowl.
6. Divide into two, one slightly larger than the other.
7. Roll the larger portion.
8. Fit into pie plate.
9. If desired bake blind in a preheated oven for 10 to 12 minutes.
10. Prepare Pineapple Filling: Put together in a saucepan the ingredients for the filling except eggwash and bring mixture to boil, stirring continuously until thick. Allow to cool.
11. Spoon mixture over the prebaked crust.
12. Roll out other ball of dough into ¼ inch thick.
13. Cut into ½ inch thick strips long enough to cover the filling.
14. Get the shot strip and other excess dough and form again into ball. Roll out again into ¼ inch thick and cut more long strips to make total of 10.
15. Arrange the strips to cover the filling in a lattice style.
16. Brush crust with eggwash.
17. Bake in a preheated oven for 20 minutes or until top is golden brown. Let the pie cool on the rack then chill.