Preparation / Directions:
1. Mix together sugar, cornstarch and salt in 2-quart saucepan; stir in water, lemon juice and pineapple.
2. Cook over medium heat, stirring constantly, until mixture thickens; bring to a boil and boil 2 minutes.
3. Cool to room temperature.
4. Turn pineapple mixture into pastry-lined pie pan; cut several slits in top crust to permit escape of steam.
5. Cover pie with top crust; seal and flute edge.
6. Brush with milk; sprinkle with sugar.
7. Bake in preheated 425 F. oven 30 to 35 minutes or until crust is golden brown.
Canned Pineapple Pie (Variation) Follow basic recipe for Fresh Pineapple Pie, substituting 1 can (1 pound 13 1/2 ounces) crushed pineapple for fresh pineapple and omitting 1/2 cup sugar and water.
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