1 cn (20 oz) crushed pineapple
1 c Sugar
1/4 c All-purpose flour
1 tb Lemon juice
1 tb Butter or margarine, melted
1/4 ts Salt
Pastry for double-crust pie
-(9 inches)
3/4 c Flaked coconut
1/2 c Confectioners’ sugar
1/4 ts Vanilla extract
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.
Yields
1 Servings