Ingredients
1 can (20 ounces) crushed pineapplePastry for double-crust pie (9 inches)3/4 cup sweetened shredded coconut1 cup sugar1/4 cup all-purpose flour1/4 teaspoon salt1 tablespoon lemon juice1 tablespoon butter, meltedGLAZE:1/2 cup confectioners’ sugar1/4 teaspoon rum or vanilla extract
Preparation
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 of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.
