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.