ANN PILLSBURY'S 1950 PINEAPPLE PIE RECIPE

Recipe is hard to read so here it is:
Combine�
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups (No. 2 can) crushed pineapple
Cook until thick and clear, stirring constantly.
Add�
1 tablespoon butter
1 tablespoon lemon juice
Cool.
Prepare�
pastry for two-crust pie, as directed on Pillsbury Pie Crust Mix package.
Turn�
filling into pastry-lined 8-inch pan.
Place�
lattice strips over filling, seal ends to bottom crust. Flute edge.
Bake�
in hot oven (425F) for 25 to 30 min.

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