I have never heard of Pineapple Pie until I stumbled upon this recipe at Happier Than a Pig in Mud.
I was thrilled to see a recipe that made sense given the available summer 'produce' in South Korea...now, don't get me wrong, South Korea has summer produce, but it's primarily melons and bananas, neither of which are entirely perfect for pies (although, I'm sure I'll do a banana cream pie soon enough).
Were I in the states, I'd likely be enjoying some berries this time of year, but they are outrageously expensive here and since Korea does a relatively impressive job providing only in season produce, especially at prices I'm willing to pay, I don't have many options when it comes to 'fresh' produce pies...so canned pineapple?!? Why the heck not!
In a saucepan combine 3/4 cups Sugar, 2 Tbsp. Cornstarch and 20 oz. Crushed Pineapple with juice (I ran my sliced pineapple through the blender...because I didn't have crushed) and 1 Tbsp. Lemon Juice. Cool this mixture slightly before pouring into a 9 inch Pie Shell and covering with a second shell. Bake at 425 F (218 C) for 20-30 minutes (because of the higher temperature, it is recommended that you cover the edge with tin foil to avoid burning). Remove from oven, cool and enjoy!