Fresh Pineapple Pie

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1/4 cup fresh lemon juice
1 medium pineapple, pared and diced (about 3-1/2 cups)

1 recipe double-crust pastry for 9-inch pie

milk

sugar

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.

5. Cover pie with top crust; cut several slits in top
crust to permit escape of steam; seal and flute edge.

6. Brush with milk; sprinkle with sugar.

7. Bake in preheated 425 Degree F. oven 30 to 35
minutes or until crust is golden brown.

Recipe from "The Complete Dessert Cookbook"