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1 c Pineapple juice
3/4 c Sugar
3 c Chopped papaya
1/3 c Cornstarch
1/3 c Water
1 tb Margarine
Pastry from 2 crust pie
Combine juice and sugar; bring to a boil and add papaya. Cook until papaya is tender. Strain fruit out carefully and set aside. Combine cornstarch and water; stir into juice. Cook until mixture thickens, stirring constantly. Return fruit to syrup; add butter and cool. Preheat oven to 425, line a 9inch pie plate with pastry; pour in filling. Roll out remaining dough and cut strips 1/2 inch wide and about 11 inches long.
Weave strips on waxed paper, slip hand underneath, and quickly invert on pie. Trim lattice ends at edge of pan, seal with water, and crimp with edge of lower crust. Bake for 25 minutes.
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