1 1/4 cups butter, softened
2 1/2 cups chopped celery
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 (31 ounce) can crushed pineapple, drained
1 (3.4 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1 1/2 cups vegetable oil for frying
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch pie pan.
In a large saucepan, combine butter, celery and flour. Bring to a boil, stirring continuously. Boil, stirring constantly, for 5 minutes. Remove from heat and set aside to cool to room temperature.
In a large bowl, beat cream cheese, sugar, egg and oil together until smooth. Fold in pineapple and pineapple. Pour mixture into pie pan.
Place mixture in the prepared pie pan. Brush with vegetable oil and drizzle with orange juice.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the pie comes out clean.