• 1 can (l9 oz) of crushed pineapple in is own juice
• 3/4 cup of sugar (l5 cup choped)
• 1 tablespoon lemon juice (1 cup choped)
• 3 tablespoons cornstarch (50 ml)
• 2 crusts

1. In a medium saucepan, put the pineapple, sugar, cornstarch and lemon. Bring to a boil for one to two minutes until thickened. Let cool.
2. Complete the pie with first lowers, add the slightly cooled pineapple. Moisten the edge of the crust to stick the second lowers and make incisions to allow
3. steam out. In the oven at 375 ° F (200 ° C), 35 to 40 minutes, until pie is golden. Cool.

Makes 6-8 servings

1.et 3. Photo: Recipes Québécoises.com
2. Photo: Joanne

If frozen pie without cooking: cook frozen: in the oven at 400 F about 50 minutes to 55 minutes.
Cook always on the bottom rack in the oven * Maple syrup trick was kindly given to me by my pastry-cook. For a nice presentation, you can brush the top with a little maple syrup and sprinkle with sugar.
This really is my favorite recipe.