1.Preheat oven to 425 degrees F.
2.In a medium saucepan, combine cornstarch, sugar and salt; mix
well. Stir in pineapple.
3.Cook over medium heat until mixture thickens and boils,
stirring constantly. Boil for 1 minute.
4.Remove from heat; stir in lemon juice and 1 Tablespoon butter.
5.Pour into crust lined pan. Top with second crust. Seal the
edges and flute. Cut slits in the top crust.
6.Bake for 15-20 minutes, or until light golden brown.
7.Meanwhile. in a small heavy saucepan, combine all, topping
8.Cook over low heat until sugar is dissolved, stirring
9.Remove pie from oven. Spoon and spread warm topping mixture
over top of pie.
10.Cover edges of crust with strips of foil to prevent excessive
11.Bake at 425 degrees F for an additional 10-15 minutes or
until crust is a deep golden brown.