Pineapple Upside-Down Pie
1 (20 ounce) can pineapple tidbits
3 tablespoons cornstarch
3/4 cup brown sugar, firmly packed, divided use
2 tablespoons lemon juice
6 tablespoons butter
1/2 cup pecan halves
Pastry for 2 crust pie
Drain pineapple. Add water to pineapple syrup to make 1 1/4 cup.
Combine cornstarch and 1/4 cup brown sugar in saucepan. Add lemon juice and pineapple syrup mixture; cook, stirring constantly, until mixture is thick and clear.
Remove from heat and add 2 tablespoons butter, stirring until it melts. Add pineapple.
While preheating oven to 425 degrees F, place remaining 4 tablespoons butter in bottom of 9-inch pie pan; place in oven until butter is melted.
Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon water. Arrange pecan halves, rounded side down, around bottom and sides of pie pan. Carefully line pan with pastry. Spoon in pineapple mixture.
Adjust top crust, flute edges; cut vents. Place pie on square of foil in oven to catch drippings.
Bake in hot oven (425 degrees F) 25 minutes. Turn out, upside down, on serving plate immediately. Cool on rack before cutting.
Serve with ice cream or whipped cream, if desired.