2 (20 oz.) cans crushed pineapple, in its own juice
2 tbsp. cornstarch
1/2 c. sugar
Pinch salt
1 tbsp. butter
2 tbsp. lemon juice
Pastry for 2 crust pie

Combine pineapple including juice, cornstarch, sugar and salt in a heavy pan. Using medium-high heat, cook until cornstarch dissolves and liquid of mixture becomes clear-looking. Cook for 3-4 minutes after this point, stirring constantly. Remove from heat. Add butter and lemon juice; mix well. Cool slightly before pouring into unbaked pie crust. Top with lattice crust, bake 25-30 minutes in a 425 degree oven.