1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (14.1 ounce) package double-crust pie pastry, thawed
2 tablespoons milk
1 tablespoon white sugar
Preheat the oven to 425 degrees F (220 degrees C).
Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.
