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Combine undrained pineapple with sugar, cornstarch & salt in saucepan. Cook, stirring until thickened & clear. Stir in margarine & lemon juice.
Cool. Pour filing into uncooked 9" pastry shell. Cut remaining pastry into 1" wide strips for lattice top. Weave criss cross over pie to make lattice top.
Pince edges. Bake 400F, 25-30 minutes.
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