Double-Crust Pineapple Pie - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (8 oz.) can crushed pineapple
3/4 c. sugar
2 1/2 Tbsp. cornstarch
3 Tbsp. butter
3 tsp. lemon zest
2 Tbsp. lemon juice
pastry for 2-crust pie

Preparation

Drain pineapple, reserving 1/2 cup juice. Combine the juice, sugar and cornstarch in a saucepan and cook over medium heat until thickened, stirring constantly. Remove from the heat and add pineapple, butter, lemon juice and the zest. Stir until butter melts. Pour into a pastry-lined pie plate. Cover with top crust; slit in several places to allow steam to escape. Seal and flute edges. Bake at 425\u00b0 for 20 to 30 minutes. Makes 6 to 8 servings.