This is something different and very tasty.
Pastry:
1 1/2 cups unsifted cake and pastry flour
1/2 cup shortening
3 Tbsp. Butter
2 Tbsp. Cold water
Salt
Cut shortening and butter into flour and salt with pastry blender until the size of peas. Drizzle in cold water, tossing with fork. Roll out on a floured board to fit a nine inch pie plate. Bake at 450 for 12 minutes.
Filling:
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
1 - 19 oz can crushed pineapple, undrained
1 cup sour cream
1 Tbsp. Lemon juice
2 egg yolks (save whites for topping)
Combine sugar, cornstarch and salt in a medium pot. Stir in crushed pineapple, sour cream and lemon juice. Stir while cooking, until thick, then two minutes longer. In small bowl beat egg yolks. Stir in about three Tablespoons of hot mixture and return to pot, stirring for one minute. Pour into baked pie shell.
Topping:
2 egg whites
1/4 tsp. Cream of tartar
1/2 tsp. Vanilla
1/4 cup granulated sugar
Beat egg whites with cream of tartar and vanilla until they form soft peaks. While beating, gradually add the 1/4 cup of sugar and beat until stiff and glossy. Spread over hot filling, sealing to edges. Bake at 350 for 15 -20 minutes. Cool before cutting.