Step 1: Materials
20 oz. can pineapple, chopped or crushed
20 oz. can pineapple rings
3/4 cup sugar
3 tblsp corn starch
1 tblsp lemon juice
1 pre-made dbl. crust pie crust
You will also need:
A cupcake pan (jumbo if you can get it; here I've used the standard size)
A wooden spoon
A rolling pin
A can opener
Measuring cup and spoons
Shortening to grease the cupcake pan
A 4" circular cookie cutter
Step 2: Pineapple Filling
Step 3: Pie Crust Prep
You can ball up and re-roll the scraps if you need more crust, or plan to try and fill up a second pan.
Step 4: Assembly
Open and drain your pineapple rings. Place one in the bottom of each cup of your cupcake pan. If it won't fit, just cut it up so that it will. It didn't occur to me until after I'd made the pies, but you could use a smaller cookie cutter on the pineapple rings to make them fit into your cups. Either way, once you've got your bit of pineapple on the bottom, set your wider, thinner circle of crust on top of it, lining the cup.
Spoon in your filling until you are level with the top of the pan.
Place your smaller circle of pie crust on top and seal the seams.
Place into the oven and bake for about 25 minutes.
Step 5: Om Nom Nom...
Serve upside down and with anything you want. I went with a nice vanilla ice cream because I've found that pineapple and vanilla go wonderfully together, but that's a story for another Instructable.