1. This is a multi-layered dessert. Start by preparing the bottom crust. Add the flour to a mixing bowl. Cut in the shortening until the mixture is crumbly. Then spoon in a tablespoon at a time of cold water and mix with a fork just until the dough sticks togeter. Spray and flour your rolling surface. Roll the dough out so that it fits a large cookie sheet. It should be very thin!
2. Add the pineapple and sugar to a pot and begin heating. In a small bowl mix the cornstarch and water. You should be able to mix it without a paste-like consistency impeding your ability to mix it. Add some more water if needed to reach the mixing consistency. Add this to the pineapple mixture and heat until the cloudy cornstarch appearance clears. At this point taste the mixture and make sure the sweetness is to your liking. It should not taste like cornstarch.
3. Spread the pineapple mixture over the rolled crust dough. Prepare and roll out another batch of crust. Place this sheet over the pineapple mixture. Cut small slits about 1-2 inches apart in the top crust. Bake at 350 degrees for 45 minutes.
4. Beat the cream cheese, evaporated milk, almond flavoring, and enough powdered sugar together until the mixture reaches a spreadable consistency. Add more powdered sugar if necessary. Spread over the top crust while the cooked dessert is still warm. Crush some pecans and lightly toast them in pan on the stove. Remove from heat just as you start to smell them, but before they start to brown. Sprinkle on top of the spread frosting. Refrigerate until ready to serve.
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