Pineapple Pie

3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 cups drained, diced, ripe, fresh pineapple
1 tablespoon margarine

Prepare favorite pastry for double crust 9" pie.
To make filling: Mix together dry ingredients. Toss with fruit and lemon juice, if used. Turn into pastry-lined pie plate. Dot with margarine. Make several slits in top crust. Cover pie with pastry; seal and flute edge. Bake in 425 oven 15 minutes; reduce to 350 and bake 40 minutes longer or until crust is browned.

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