1 (19 ounce) can frozen butterscotch pie filling, thawed
4 raspberry preserves
1 (10 ounce) can evaporated milk
2 tablespoons butter
8 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 375 degrees F (190 degrees C). Cream together the sugar and butter until smooth. Beat in the flour, salt, baking powder, baking soda, salt, and nutmeg; mix until well blended. Beat in the flour mixture with the juice of two jellied pineapple.
Pour filling into pie crust. Bake for 60 minutes, or until filling is set. Lightly grease 9-inch pie pan. Cool completely.