3 cups fresh pineapple, finely chopped
3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
Pastr for a 2 crust 9″ pie

Cook pineapple until tender, and consistency of canned crushed pineapple.
Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
thick, stirring constantly. Cool. Pour into pie shell. Cover with top
crust. Bake at 425F for 25 minutes.