Ingredients
- 20 ounce can crushed pineapple with juice
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1 1/2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- Dash of salt
- 1 double pie crust
- 1 tablespoon unsalted butter cut into small pieces
- 1 large egg beaten
Instructions
- In a large bowl, combine crushed pineapple with juice, brown sugar, granulated sugar, cinnamon, cornstarch, lemon zest, lemon juice, and salt. Stir together and let sit for 15 minutes.
- On a lightly floured surface, roll out the bottom crust. Transfer to a 9-inch pie pan.
- Pour the filling into the pie crust and dot with butter.
- Roll out the top crust, place over the filling, and crimp the edges to seal. Brush with beaten egg.
- Bake at 425°F for 40-50 minutes or until the crust is golden brown. Allow to cool before serving.
