1 lg. can crushed pineapple
2 1/2 c. water
1 scant c. sugar
Salt
3 tbsp. cornstarch
4 eggs, separated
2 pre-cooked pie crusts

Heat pineapple, water and sugar until it boils, then add cornstarch. Continue cooking until thickened. Stir in egg yolks. Pour into pie crusts. Top with meringue and brown.