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Line pie plate with short pastry rolled thinly. Roll out remaining pastry to fit top.
Blend cornflour in water. Place crushed pineapple in saucepan; bring to boil, then thicken with cornflour mixture. Spoon into pastry lined plate, cover with top crust and bake in hot oven (230°C) for about 25 minutes.
Serve with cream or custard sauce.
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