Pineapple Pie

From Mom's kitchen.


1  cup sugar
1/4  tsp. salt
3  Tbsp. cornstarch
2-1/2 cups crushed pineapple and juice
pastry for 2-crust pie


Mix in saucepan sugar, salt and cornstarch. Stir in pineapple. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour into pastry-lined pie pan. Quickly cover with top crust which has slits cut in it. Bake at 425 degrees for 25 to 30 minutes.

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