Make this recipe a recipe that people in that category can eat. categories: ['gluten_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: combine sugar, cornstarch, and pineapple. cook, stirring constantly, until clear and thickened. cool; spread onto bottom of pastry shell. combine cream cheese, sugar and salt , mixing until well blended. blend in milk, eggs and vanilla. pour over pineapple mixture; sprinkle with nuts. bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.