Mom's Pineapple Pie - Traditional Family Favorites

2 16 ounce cans crushed pineapple, packed in own juice

2 scant cups sugar

4 teaspoons fresh apple juice

Flour, just to thicken (about 2/3 cup)

Pie dough for a two crust pie

Preheat the oven to 400 degrees F.

Drain one can of crushed pineapple and reserve juice if needed.

Combine 1 can crushed pineapple with juice and the other can of crushed drained pineapple in a large bowl.  Add the apple juice to the pineapple.

Whisk the flour and sugar together and add to the crushed pineapple mixture.  If the mixture is too thick add some of the reserved pineapple juice a little at a time. The flour thickens the pineapple juice while the pie is baking.

Pour the mixture into an unbaked pie shell, top with pats of butter, then top with the second rolled pie dough. Crimp the edges to seal.

Bake in the 400 degree F. oven for 15 minutes.  After 15 minutes reduce the temperature to 350 degrees F. and bake until the pie is a golden brown.  If the crimped edge starts to brown too quickly cover with foil wrap.