Pineapple Pie Filling

Open the can and reserve 1/4 to cup pineapple juice.

Pour the pineapple into a saucepan and bring to a boil, stirring occasionally.

While the pineapple is heating up, stir the Corn Starch into the reserved pineapple juice, making sure that all lumps are dissolved.

When the pineapple is boiling, stir in the cornstarch mixture, constantly stirring until the juice turns a clear and no longer cloudy.

Remove from the heat.

Stir in the cinnamon.

Pour into baked, cooled pie shells.

Variations:

Add 1/4 to cup coconut.