Prep Time

Prep Time

20 min

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Total Time

30 min

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Calories per serving


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Ingredients (7)
  • 1 can (20 oz.) DOLE® Crushed Pineapple, undrained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 tablespoon lemon juice
  • Pastry for 9-inch double-crust pie
  1. Combine crushed pineapple, sugar, cornstarch and salt in saucepan.  Cook, stirring, until thickened and clear.  Stir in butter and lemon juice.  Cool slightly.
  2. Pour filling into unbaked 9-inch pastry shell.  Cut remaining pastry into 1-inch wide strips for lattice top.  Weave strips crisscross over pie to make lattice top.  Pinch edges.
  3. Bake at 400°F., 25 to 30 minutes or until lightly golden brown.