I've finally made my own version of pineapple pie and glad to say my hubby liked it.  We had some friends taste it and they like it too.  I have been wanting to make a pineapple pie for so long... it is one of my favorite pie growing up.  Well, I found a simple recipe that I modified, so if you try this recipe, leave me comments and tell me what you think.  I used fresh peeled and cored pineapple for this recipe.

Pie crust:

Ingredients

2 cups All-purpose flour
1 tsp Salt (or skip it, esp if you are using Salted Butter)
1/3 cup Vegetable shortening (I used Spectrum's organic shortening)
1/3 cup Butter (1 stick)
6-7 Tbsp cold Water

Directions

1. In a large bowl combine flour and salt.  Cut in shortening and butter until mixture resembles coarse crumbs.  Stir in water until mixture forms a ball.  Divide dough in half, and shape into balls.  Wrap in plastic wrap, and refrigerate for 4 hours or overnight.

Note: I needed to use my dough right away so it was in the fridge for just about 30 minutes but it still turned out good.

2. Roll out dough on a floured counter.  Don't overwork it.

Tip: To make an easy lattice top, I made my lattice weave on wax paper, then chilled in the freezer for a few minutes, and flipped it over to the pie.  You will need to fix the weave a little bit after you transfer it, but it is so much easier than having to weave it on top of the pie directly with filling already!

Pie filling:

Ingredients

1 recipe pastry for a 9 inch double crust pie (see recipe above)
3/4 cup Sugar (you can use less, about 1/2 cup depending on preferred sweetness)
3 tablespoons Cornstarch
2 (20 oz) fresh peeled and cored Pineapple with the juice in it, cut up into small cubes (or you can also use 2 - 20 oz. can Pineapple Tidbits or Chunks, reserving about 1/2 cup of juice) 
1 tablespoon Lemon juice
1 teaspoon Vanilla

1 egg, beaten (you can skip egg if using eggnog)
1 tablespoons Milk (I used Eggnog)
1/2 tablespoons brown Sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, lemon juice and vanilla.  Cook over medium heat, stirring constantly until thickened, then allow to boil for 2 more minutes.  If using canned pineapple, add the reserved juice a little bit at a time to achieve desired saucy-thickness.

3. Cool slightly and pour mixture into pastry-lined pie pan.  Cover with the prepared lattice top crust and seal (crimp the edges with fingers and thumb, if desired).  Brush with milk/egg mixture (or eggnog) and sprinkle with sugar.  Place in preheated oven and bake for 30-35 minutes or until the pie crust is nice and golden.  Serve chilled or at room temperature.

Note:  I noticed that pineapple pies tastes a lot better when it is chilled.  At least for me and my family. :)