1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, divided
1 (6 ounce) can diced pineapple, undrained
1/4 cup butter
1/2 cup packed light brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Cut the pastry into thin strips, leaving about 1/4 inch strips. Push strips onto pie pan.
In a large bowl, cream together butter, garlic, paprika, sage, basil, rosemary, pineapple and butter. Mix eggs, brown sugar, pecans and 1/4 cup pineapple juice in small bowl. Pour mixture over pie.
Bake in preheated oven for 40 minutes, or until knife inserted in center comes out clean.