1 (20 oz.) can crushed pineapple, undrained
1/2 c. sugar
2 T. cornstarch
1/4 tsp. salt (optional)
1 T. margarine
1 T. lemon juice
pastry for a 9-inch double crust pie
Combine the pineapple, sugar, cornstarch and salt in a saucepan. Cook, stirring, until thickened and
clear. Stir in the margarine and lemon juice. Cool. Pour the pineapple mixture into the unbaked pastry shell.
Cut the remaining pastry into 1-inch wide strips for the lattice top. Weave the strips criss-cross over the pie to make a
lattice top. Pinch the edges. Bake at 400 degrees for 25 to 30 minutes.