3/4 cup brown sugar
2 tablespoon butter
3 tablespoon cornflour
pinch salt
1 tablespoon grated orange rind
1 tin crushed pineapple
pastry
Line a pie plate with pastry. Put in a saucepan the sugar, cornflour and salt with a little of the pineapple juice from the tin; add the rest of the tin. Cook, stirring all the time until thick and clear. Stir in butter and orange peel. Cool slightly before putting into pastry shell. Bake 35 minutes in a fairly hot oven.