DOROTHY BRASS'S PINEAPPLE PIE

FOR THE CRUST:
pastry for double-crust pie, divided in half and chilled
1 egg, beaten
FOR THE FILLING:
2 cans (20-ounces each) unsweetened crushed pineapple
21/2 tablespoons cornstarch
1/4 cup plus 2 1/2 tablespoons juice from canned pineapple
3/4 cup sugar
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 teaspoon salt

Set oven rack in middle position. Preheat oven to 400 degrees F. Coat a 9-inch ovenproof glass pie plate with vegetable spray. Cover a 14-by-16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.

Roll out pastry dough. Fit half of dough into bottom of pie plate and trim off excess. Sprinkle bottom of pastry with flour. Chill.

TO MAKE FILLING:
Place pineapple in a sieve set over a bowl. Press gently with the palm of your hand to remove as much juice as possible. Drain 30 minutes. Reserve and measure juice.

Place 2 1/2 tablespoons of the reserved juice in a large bowl. Whisk in cornstarch until dissolved. Add remaining 1/2 cup pineapple juice, sugar, lemon zest, lemon juice, vanilla and salt. Whisk until thoroughly combined. Add pineapple and stir until evenly coated. Add pineapple mixture to pie shell.

Roll out top crust. If making a decorative pattern on top, do so before placing crust on pie. Add top crust, seal and crimp edges and cut decorative slits. Brush top crust and edges with beaten egg. Place pie on baking sheet.

Bake 30 minutes and check crust for browning. If crust is browning too quickly, cover loosely with foil. Bake another 15 minutes, or until top crust is evenly browned. Bottom crust should be light brown when completely baked. Cool pie on rack at least 2 hours before serving.

Store loosely covered with wax paper at room temperature.

Source: Heirloom Baking With the Brass Sisters: More than 100 Years of Recipes Discovered From Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother's Kitchen