Pineapple Crunch Pie

• Pastry to 2-crust pie
• 2 Tbsp. cornstarch
• 2 Tbsp. sugar
• 1/4 tsp. salt
• 2 1/3 c. (No. 2 can) crushed pineapple
• 1 Tbsp. lemon juice
• 1 Tbsp. butter
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. butter
• 1 Tbsp. corn syrup
• 1 Tbsp. water
• 1/2 c. pecans

1. Divide pastry in half. Roll one portion on floured surface to a circle 1 1/2 inch larger than inverted 8 inch pie pan. Fit loosely into pan. Combine cornstarch, sugar, salt and pineapple in saucepan.
2. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in lemon juice and butter. Turn into pie shell.
3. Roll out remaining dough; cut slits. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute. Bake at 425u0b0 for 15 minutes.
4. Meanwhile, combine the brown sugar, butter, corn syrup and water in a saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Add chopped pecans. Spread hot mixture over top of partially-baked pie. Bake 9 to 12 minutes until deep golden brown.

pastry, cornstarch, sugar, salt, pineapple, lemon juice, butter, brown sugar, butter, corn syrup, water, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=27006 (may not work)