Sour Cream Pineapple Pie

Submitted by Amy York

1 (15 ¼ oz) can crushed pineapple, drained well
¾ cup sugar
3 Tbsp flour
1 cup sour cream
3 egg yolks, beaten
1 Tbsp lemon juice
1 baked 9″ pie shell

Drain pineapple and reserve ½ cup juice. Combine sugar, flour, and salt in saucepan. Stir in pineapple, reserved syrup, sour cream, egg yolks, and lemon juice. Cook over medium heat, stirring constantly, until thickened. Cool to warm. Pour into baked pie shell. Top with meringue.