November's Pie: Pineapple Right-Side Up

Not really sure how this went down, but I think it went something like this:

Filling:
2 or 3 egg whites
2 cans pears
Ginger
Cinnamon
Nutmeg
Almond extract

Pie crust

1 can pineapple slices (those little ring kind.)
Butter
Brown sugar

Mix the filling shtuff together, crushing the pears into bite-sized chunks in the process. (Don't liquidate the pears. They're what keep the pineapple from falling to the bottom of the pie.) Pour enough into the pie crust to fill it about halfway - leave room for the pineapple. After you've got that covered, dot it with butter.

Now open your pineapple can. Make a cute little flower on top of the pear filling, or whatever looks good. Just don't stack your pineapple too high, or it'll leak all over. If you want to be really fancy, you can put a cherry or cranberry in the center of each ring. Definitely not necessary. Sprinkle the whole thing with brown sugar and bake at 350 degrees for about 40 minutes. (But check on it - I don't really remember how long it took.) You can test it out with a toothpick; it should be nearly the consistency of cake, and the toothpick should come out clean.