Use a deep dish to bake this pie and thickly rolled crust
1 Large fresh pineapple cleaned and pulsed in a food processor leaving chunks and pulp. It should look crushed when down.
3 tablespoons cornstarch more if the mixture doesn't thicken like pudding
3/4 cup sugar or more to taste if the pineapple is tart
In a medium saucepan place the pineapple and sugar in the pan stirring until it comes to a boil. In a small cup add the cornstarch and add water to make a thick but flowing paste. Stir into the boiling pineapple and cook until thickens. You may need more if the pineapple is huge. The pineapple should coat the spoon when done. Let cool and make dough.
Crust (or use store bought)
4 cups flour
1 teaspoon salt
1 1/4 cup shortening
9 tablespoons ice cold water
Cut shortening into the flour add salt using two forks or pastry cutter. Add the water until it form a ball. Roll out thick top and bottom for pie.
Garnish for top
butter melted or margarine
Preheat oven to 400 degrees.
Make crust, roll out top and bottoms on a floured board and line a deep at least 2 inch oiled spray round or square pie plate.
Place the first crust down on the bottom and pour in the filling.
Top with second crust. Press all edges to seals. Brush with milk, dot with butter evenly and sprinkle with sugar. Sometimes I like to sprinkle the top with cinnamon and sugar as an alternative.
Bake at 400 degree preheated oven until golden brown around 40 minutes.
Cool completely if you can wait to eat this it smells amazing baking! Filling is hot inside. Serve as is or with pineapple ice cream.