Yield: 8 Servings
|3 cups||Fresh pineapple; finely chopped|
|1 \N||Pastry for a 2 crust 9\" pie|
Cook pineapple until tender, and consistency of canned crushed pineapple.
Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until thick, stirring constantly. Cool. Pour into pie shell. Cover with top crust. Bake at 425F for 25 minutes.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .