PINEAPPLE PIE
Regi Dean's Recipes 08/22/99
Pies
Nita
{*****}
Cornstarch	2 TBS.
Crushed Pineapple, undrained	20 oz.
Evaporated Milk	1/2 cup
Lemon Juice	2 TBS.
Margarine	2 TBS.
Pastry for double-crust 9" pie	
Salt	1/4 tsp.
Sugar	1/2 cup
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Roll half of pastry to 1/8" thickness and fit into a 9" pie pan.

Combine pineapple, cornstarch, salt, sugar and evaporated milk.  Cook 
over medium heat, stirring constantly until thickened.  Remove from 
heat.  Add margarine and lemon juice, stirring until margarine melts.  
Pour into pastry-lined pie pan.

Roll out remaining pastry to 1/8" thickness and cut 10 strips, place over 
pie.  Cook in pre-heated 350* oven until browned.