Glazed pineapple pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20 oz) crushed pineapple |
| 1 | cup | Sugar |
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Butter or margarine, melted |
| ¼ | teaspoon | Salt |
| Pastry for double-crust pie (9 inches) | ||
| ¾ | cup | Flaked coconut |
| ½ | cup | Confectioners' sugar |
| ¼ | teaspoon | Vanilla extract |
Directions
Hello, this recipe is from Taste of Home June/July 96. This pie is fantastic, IMHO. Hope you like it, too. (Sorry this isn't in any format--still waiting on my MasterCook to get here :-( .
Drain pineapple, reserving 1 Tbls juice for glaze. In a medium bowl, combine pineapple, sugar, flour, lemon juice, butter and salt; mix well and set aside. Line a 9-in. pie pan with the bottom pastry. Sprinkle with coconut. Spread pineapple mixture over coconut. Top with remaining pastry; flute edges and cut slits in top. Bake at 400 for 35-40 mins or until golden brown. Cool 20 mins on a wire rack. Meanwhile, for glaze, combine confectioners' sugar, vanilla and reserved pineapple juice until smooth.
Spread over the top of warm pie. Serve warm or at room temperature. Yield: 6-8 servings. Posted to EAT-L Digest 25 Mar 97 by Darryl and Kelly Youngblood <ke4hts@...> on Mar 26, 1997