Pineapple Pie

I pineapple peeled, cored and diced 
1/4 cup sugar (or Splenda) to taste
1 oz light corn syrup
1 drop yellow food color
4 ozs. water
2 1/2 T corn starch
1 oz water
1 egg beaten for egg-wash
1 Double pie crust recipe 
Sugar for dusting
For Filling
In a saucepan bring pineapple, corn syrup sugar and food color to a boil. Reduce heat to medium.
Mix corn starch and water, temper with some of the pineapple mixture. Stir corn starch mixture into pineapple mixture. Cook 5 minutes, remove from heat and cool.
Make dough:
3 cups flour
1 teaspoon salt
3/4 cup shortening
6 to10 Tablespoons chilled water
In a large bowl, blend flour and salt. Cut shortening into the flour mixture using a pastry blender. Add water by the tablespoon and mix to form a soft dough. divide in half and form into two disks half inch thick. Wrap in plastic and place in refrigerator for at least one hour. 
Remove from fridge. Flour counter and roll out disc an inch larger than pan. Spread dough over pie pan, prick bottom with fork. 
Pour filling into pan. Roll out the other disc and moisten with water. Press edges together to seal and flute to a decorative pattern. 
Cut slits in top of crust to vent steam. Egg wash top and dust with sugar.
Bake for 1 hour till golden brown.