1 cup sugar
2 tbsp. cornstarch
3 cups fresh sliced strawberries
1 (19 oz.) can crushed pineapple, drained
Pastry for a 2 crust pie
1/2 tsp. sugar
In a large bowl, mix first amount of sugar and cornstarch. Add strawberries and pineapple. Stir.
Roll pastry and line 9 inch pie plate. Roll top crust. Pour fruit mixture into pie shell. Moisten rim of crust. Top with pastry. Trim and crimp to seal. Cut slits in top.
Sprinkle with remaining sugar. Bake on bottom shelf in 350'F oven about 50 minutes until browned and strawberries are cooked.
Yield: 1 pie
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