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Pineapple Pie was quite a rage back in the '50s. It's one of my husband's favorites.

Pineapple Pie

Pastry for a 9-inch double crust pie


3/4 c white sugar
3 T cornstarch
1 (20 oz) can crushed pineapple with juice
1 T lemon juice


2 T milk or 1 slightly beaten egg white
1 T white sugar

Preheat oven to 425 ° F (220 ° C).


1. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice.
2. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal.
4. Make a few steam vents in crust, then brush with milk or egg white and sprinkle with sugar.

Bake for 35 minutes. If edges of crust start getting too brown, cover them with aluminum foil.