"The following recipe comes primarily from my late mother-in-law," Betty Anders writes. "Pecans are my addition, as the nuts are a favorite in my family. This pie is appropriate for virtually all occasions."
1 (20-ounce) can crushed pineapple
1 1/2 teaspoons cornstarch
1/2 cup sugar
1 tablespoon butter
1 teaspoon lemon extract
1/2 cup chopped pecans
1 (8-inch) unbaked pie shell Extra pastry for top lattice crust
Combine pineapple, cornstarch and sugar in saucepan. Bring to boil, stirring and boil 1/2 minute. Add butter, lemon extract and pecans. Stir well.
Pour into pie shell. Top with lattice-style pastry. Bake at 350 degrees 25 to 30 minutes, or until golden brown.
BETTY ANDERS, Montebello