Name: Glazed Pineapple Pie
Yield: 4 servings
Ingredients: 1 (20 ounce) can crushed pineapple; pastry for double crust (9-inch); 34 cup flaked coconut; 1 cup sugar; 14 cup flour; 14 teaspoon salt; 1 tablespoon lemon juice; 1 tablespoon butter, melted; 12 cup confectioners' sugar; 12 teaspoon rum extract or 12 teaspoon vanilla extract

Servings: 4 persons

1 (20 ounce) can crushed pineapple
pastry for double crust (9-inch)
34 cup flaked coconut
1 cup sugar
14 cup flour
14 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, melted
12 cup confectioners' sugar
12 teaspoon rum extract or 12 teaspoon vanilla extract

1
Drain pineapple, reserving 2 tablespoons juice.
2
Set pineapple aside.
3
Line a 9-inch pie plate with bottom pastry, trim pastry even with edge of plate, sprinkle with coconut.
4
In a large bowl, combine sugar, flour, salt, lemon juice, butter and pineapple.
5
Spread over coconut.
6
Roll out remaining pastry to fit top of pie; seal and flute edges.
7
Cut slits in pastry.
8
Cover loosely with foil.
9
Bake at 400F for 30 minutes.
10
Remove foil.
11
Bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
12
GLAZE: In a bowl, combine confectioners sugar, extract and enough of the reserved pineapple juice to achieve a glaze consistency.
13
Drizzle over warm pie.
14
Cool on wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Glazed Pineapple Pie

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