Contest-Winning Glazed Pineapple Pie
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 6-8 servings.
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.
Ingredients
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1 can (20 ounces) crushed pineapple
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Pastry for double-crust pie (9 inches)
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3/4 cup sweetened shredded coconut
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1 cup sugar
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1/4 cup all-purpose flour
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1/4 teaspoon salt
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1 tablespoon lemon juice
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1 tablespoon butter, melted
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GLAZE:
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1/2 cup confectioners' sugar
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1/4 teaspoon rum or vanilla extract
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 480 calories, 19g fat (10g saturated fat), 14mg cholesterol, 312mg sodium, 77g carbohydrate (45g sugars, 1g fiber), 3g protein.
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