Name: Contest-Winning Glazed Pineapple Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 can (20 ounces) crushed pineapple -; Pastry for double-crust pie (9 inches) -; 3/4 cup sweetened shredded 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Glazed Pineapple Pie

1. 1 can (20 ounces) crushed pineapple -

2. Pastry for double-crust pie (9 inches) -

3. 3/4 cup sweetened shredded coconut -

4. 1 cup sugar -

5. 1/4 cup all-purpose flour -

6. 1/4 teaspoon salt -

7. 1 tablespoon lemon juice -

8. 1 tablespoon butter, melted -

9. Glaze: -

10. 1/2 cup confectioners' sugar -

11. 1/4 teaspoon rum or vanilla extract -

How to cook deliciously - Contest-Winning Glazed Pineapple Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.