Title: Sea Breeze Pineapple Lattice Pie
Categories: Dessert Pie Fruit
Yield: 1 Pie

1/2	c	Sugar
3	tb	Cornstarch
1/4	ts	Salt
20	oz	Pineapple, crushed; undraind
1/2	c	Pineapple juice
2	tb	Butter (or marg.)
2	tb	Lemon juice; freshly squeezd
1	ts	Lemon peel; grated
2/3	c	Coconut, flaked
		Pastry for 9" double crust pie

Blend together sugar, cornstarch, and salt. Stir in undrained crushed pineapple and pineapple juice. Cook, stirring, over moderate heat until mixture boils and thickens. Stir in butter. Remove from heat; add lemon juice, lemon peel, and coconut. Cool about 5 minutes. Pour into pastry-lined 9" piepan.

Cut remaining pastry into 1/2" wide strips and lay across filled pie about 1" apart. Weave with remaining strips to make lattice effect. Fold lower crust up and over pastry strips. Press to seal; flute edges. Bake, below oven center, at 425 degrees for 30 to 35 minutes. Cool before serving.

SOURCE: Southern Living Magazine, April, 1974. Typos by Nancy Coleman.

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