Pineapple Pie
2 (20 ounce) cans crushed pineapple in syrup
1/4 cup cornstarch
1/3 cup granulated sugar
1 tablespoon butter
1 pastry for a double-crust 9-inch pie
In a heavy saucepan mix together the pineapple, undrained and the sugar and
cornstarch.
Bring to a boil over medium heat.
Boil for 2 minutes, stirring constantly.
Add the butter, stir until melted.
Remove from heat, cool to room tempature while oven is pre-heating to 425 and
prepare the pie crust in a 9 inch pan.
Put the cooled filling into the prepared pie crust.
Cover with top crust, seal the edges and cut a couple vents in the top crust.
Place in oven.
Bake at 425 for 35 minutes.