Combine the flour, sugar, and salt. Then place in the freezer until ready to use.

Remove the flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds, then add the remaining flour.

Continue to pulse just until the crumbs of dough are the size of peas. Then add ice water. Pulse 4-5 times until the dough barely comes together.

Turn the pie dough onto a lightly floured surface or place it between two sheets of wax paper.

Press the dough until it holds together in a smooth, flat disk. Divide the dough in half (one slightly bigger than the other). Chill for 30-45 minutes.

Roll out the larger dough ball into about a 12-inch circle. Roll the smaller dough ball out into a circle and then slice it into long strips for the lattice.

Transfer the bottom crust to a 9-inch pie plate, gently fit it in, trim any excess dough hanging over the edge, then decorate the edges.

Refrigerate the pie crust and strips for at least 45 minutes or until ready to bake.

Combine pineapple, brown and granulated sugar, cinnamon, nutmeg, flour, salt, lemon zest, lemon juice, and rum in a large bowl. Mix well.

Pour your filling into the prepared pie pan and decorate it with a lattice with pie crust strips. Lightly brush with egg wash.

Cover the crust's edges with foil to prevent excessive browning.

Preheat oven to 375°F/190℃. Bake the pie for 40-45 minutes or until it's bubbly and the crust is golden brown. Remove foil last 15 minutes before the pie has cooked through.

Serve warm with ice cream.