Lattice Pineapple Pie
Makes 8 servings

Ingredients

• Pastry for 9-inch double-crust pie
• 1 - can (20 ounce) crushed pineapple, undrained
• 1/2 - cup sugar
• 2 - Tablespoon cornstarch
• 1/4 - teaspoon salt
• 1 - Tablespoon butter
• 1 - Tablespoon lemon juice

Directions

1. In saucepan, add pineapple, sugar, cornstarch and salt. 
2. Cook, stirring, until thickened and clear. 
3. Stir in butter and lemon juice. 
4. Allow to cool.
5. Pour filling into unbaked 9-inch pastry shell. 
6. Cut remaining pastry into 1-inch wide strips for lattice top. 
7. Weave strips crisscross over pie to make lattice top. 
8. Pinch edges. 
9. Bake for 25 to 30 minutes or until golden brown.