1 (3 ounce) package buttery-sharp sweetened pineapple juice
1 cup creamy nonfat yogurt
1 cup light brown sugar
1 1/2 cups pearl dark
1 1/2 teaspoons vanilla extract
2 tablespoons apple cider vinegar
4 tablespoons light rum
3/4 teaspoon apple pie spice
In a large bowl, mix pineapple juice, yogurt, brown sugar, pear juice, vanilla extract, apple pie seasoning and apple cider vinegar.
Cover and refrigerate overnight. Pour ½ cup pineapple into the pie pan, and chill overnight.
While pineapple chill is in process, butter a 9 inch pie pan. Roll pie mixture into a 9 inch round and place in refrigerated pie pot to cure overnight.
When pie prep is complete, place fruit filling onto the crust.