2 tablespoons cornstarch
1/2 cup white sugar
1/4 teaspoon salt
2-1/2 cups crushed pineapple (20 oz. can)
1 tablespoon butter
1 tablespoon lemon
2 pie crusts (top and bottom)
Combine first four ingredients. Cook over medium heat until thick and clean, stirring constantly.
Add next two ingredients. Cool.
Turn pineapple filling into a pastry-lined 8-inch pan.
Place top layer of pastry over the filling, seal ends to bottom crust. Flute the edge.
Bake in the middle of a hot oven (425F) for 25 to 30 minutes.
(The pie crust in the photo couldn’t have been more perfect until I broke it getting the pie out of the oven!)