Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine crushed pineapple, sugar, cornstarch and salt in saucepan. cook, stirring, until thickened and clear. stir in butter and lemon juice. cool slightly. pour filling into unbaked 9-inch pastry shell. cut remaining pastry into 1-inch wide strips for lattice top. weave strips crisscross over pie to make lattice top. pinch edges. bake at 400°f., 25 to 30 minutes or until lightly golden brown.

Target recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.