Two Crust Pineapple Pie - cooking recipe

Ingredients

1 (15 1/2 oz.) can crushed pineapple
3/4 c. sugar
2 1/2 Tbsp. cornstarch
3 Tbsp. butter
2 tsp. lemon rind
2 Tbsp. lemon juice
crust for 2 crust pie

Preparation

Use a 9-inch pie plate.
Drain pineapple, reserving 1/2 cup juice.
Combine sugar and cornstarch in a saucepan; stir well. Add reserved pineapple juice; cook over medium heat, stirring constantly, until thickened.
Remove from heat.
Add pineapple, butter, lemon rind and juice; stir until butter melts.
Pour into pastry lined pie plate.
Cover with top crust.
Slit in several places.
Seal and flute edges.
Bake at 425\u00b0 for 20 to 30 minutes.