Old-Fashioned Pineapple Pies

2 9-inch pie shells, unbaked
1 egg, separated
1 stick butter, softened
1 ½ cups sugar
3 whole eggs
2 tablespoons self-rising flour
1 (15.25-ounce) can crushed pineapple, drained

Brush pie shells with slightly beaten egg white. Set aside. Cream butter and sugar. Add remaining egg yellow and three whole eggs; beat well. Stir in flour and pineapple mixing well after each. Pour mixture into pie shells and bake at 350 degrees for 30 to 40 minutes until almost set. The last few minutes of cook time, shake pies and remove from oven when pies are firm but still shake slightly in the middle.

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