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Pineapple Pie

2 (20oz) cans of crushed pineapple, drained - but reserve the liquid
1/2 c. sugar with 1 T. cinnamon stirred in
3 T. flour
1 T. butter
2 (9 inch) pie crust dough
 
Combine pineapple, cinnamon, sugar & flour, mix well. Pour into pie crust. Pat down well. Pour 1/2 - 3/4 c. of pineapple juice over pie (I use 1/2 c. for less deep crust - 3/4 c. for deeper dish pies) dot with butter. Put on top crust dough & seal edges, make few small slits on top crust. Sprinkle a small amount of sugar on top of crust. Bake at 375°F for approx. 30 minutes. 
 
My mom liked to put a lattice top crust on her pie and sprinkle top with several tablespoons of sugar. 
 
She served it with a mixture on the side made of: 1/2 cottage cheese & 1/2 softened cream cheese. She usually did 1/2c. of each with blender or mixer, with 1 T. sugar added to taper down the tartness of the cottage cheese or so she said. I think she just liked sugar. If you use blender, be sure to put cottage cheese in first - it makes it smoother.

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