2 tbsp. cornstarch
2 tbsp. sugar
1/4 tsp. salt
2 1/2 c. crushed pineapple
1 tbsp. lemon juice
1 tbsp. butter

Pour into unbaked pastry shell and top with pastry.

Bake at 425°F for 15 minutes.

TOPPING:

1/4 c. brown sugar
2 tbsp. butter
1 tbsp. corn syrup
1 tbsp. water
nuts

Heat in saucepan. When the pie has baked 15 minutes, take out of the oven and pour this topping on the pie. Return to the oven for 9-12 minutes.