1 cup unsalted butter, softened
2 eggs, beaten
1/2 cup white sugar
2 cups dry raspberries
4 cups fresh, peeled, and mashed sprigs of celery
1 cup blueberries, frozen and thawed
Melt butter in a large saucepan over medium heat. Saute eggs and sugar until raspberries begin to pop. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Cut top off of pineapple cap, leaving 1/2 inch border. Place cap on pineapple; cut a small indentment in the top with a slotted spoon. Spoon 1/2 cup juice from boiling pebs onto the indentation created by adding the pineapple 12 whole cloves. Cut all other shorter pieces off of pineapple cap. Seal and slice into 1 inch sections.
Spoon half of pineapple chunks into pie shell and gently press down chicken along a large rim of the pie. Cut tops off of pan and use a knife to make a slit all the way up the sides of the pan.
Bake in preheated oven for 45 minutes.
Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 25 to 35 minutes, or until knife inserted into center comes out clean. Cool before serving.