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Glazed Pineapple Pie

Just for fun, I enter my favorite pie recipes in area contests and fairs. This one is a guaranteed winner. It's so pretty with a golden crust and drizzles of glaze. Plus, the coconut adds a tropical accent to the tangy pineapple inside.

6-8 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

1 can (20 ounces) crushed pineapple
Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, melted
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon rum or vanilla extract

Directions

Drain pineapple, reserving 2 tablespoons juice (discard remaining
juice or refrigerate for another use); set pineapple aside. Line a
9-in. pie plate with bottom pastry; trim pastry even with edge of
plate. Sprinkle with coconut.
In a small bowl, combine the sugar, flour, salt, lemon juice, butter
and pineapple. Spread over coconut. Roll out remaining pastry to fit
top of pie; place over filling. Trim, seal and flute edges. Cut sits
in pastry. Add decorative cutouts if desired.
Cover edges loosely with foil. Bake at 400° for 30 minutes.
Remove foil; bake 5-10 minutes longer or until crust is golden brown
and filling is bubbly.
In a small bowl, combine the confectioners' sugar, extract and enough

2 of 2

Glazed Pineapple Pie (continued)

Directions (continued)

of the reserved pineapple juice to achieve glaze consistency.
Drizzle over warm pie. Cool on a wire rack. Store in the
refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 480 calories, 19 g fat (10 g saturated fat), 14 mg cholesterol, 312 mg sodium, 77 g carbohydrate, 1 g fiber, 3 g protein.