2 9-inch Pillsbury Refrigerated pie crusts
Filling:
2 cups crushed pineapple
3 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon grated lemon rind
2 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon lemon juice
Glaze:
1 egg white
2 tablespoons sugar
1 tablespoon water
2 teaspoons brown sugar
Cook pineapple, corn starch, sugar and salt over low heat, about 20 minutes, until thick, stirring constantly. Cool; stir in butter, lemon juice and rind.
Fill the pie shell. Cover with second crust and cut vents. Brush with beaten egg white and water; sprinkle with sugar and brown sugar. Bake at 425 degrees for about 30 minutes until crust is golden brown.
Cool and serve with whipped cream or vanilla bean ice cream if desired.