Fresh Pineapple Pie

1 pastry for 2-crust pie
1 medium pineapple
2 eggs, slightly beaten
1 1/2 cup sugar
2 tablespoons flour
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon salt

Cut peeled and cored pineapple in bite-size chunks. You should have about 3 cups fruit. Place eggs in bowl and beat in sugar, flour, lemon peel and juice and salt.

Turn into pastry-lined 9″ pie pan. Adjust top crust (or use lattice top); flute edges and cut vents. Bake in hot oven (425 F.) 45 minutes, or until crust is lightly browned.