Pineapple Cranberry Pie

Pineapple and Cranberry Pie

5 cups fresh pineapple, cored and cut into chunks
2 cups frozen cranberries, thawed and cut up
7/8 cup sugar
1/3 cup cornstarch
2 tablespoons black currant or orange juice
Crust for double-crust pie

Preheat oven to 425 degrees.

Mix together pineapple, cranberries, sugar, cornstarch and currant juice. Line a pie plate with one layer of crust. Fill plate with pineapple mixture. Top with second pie crust. Cut slits in the top crust to allow steam to escape. Bake 40-50 minutes.

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