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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a recipe I found in our local newspaper. I haven't tried it yet, but thought I'd share it with you. Ingredients:
1 (20 ounce) can crushed pineapple |
pastry for double crust (9-inch) |
3/4 cup flaked coconut |
1 cup sugar |
1/4 cup flour |
1/4 teaspoon salt |
1 tablespoon lemon juice |
1 tablespoon butter, melted |
1/2 cup confectioners' sugar |
1/2 teaspoon rum extract or 1/2 teaspoon vanilla extract |
Directions:
1. Drain pineapple, reserving 2 tablespoons juice. Set pineapple aside.
2. Line a 9-inch pie plate with bottom pastry, trim pastry even with edge of plate, sprinkle with coconut.
3. In a large bowl, combine sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; seal and flute edges.
4. Cut slits in pastry. Cover loosely with foil.
5. Bake at 400F for 30 minutes. Remove foil. Bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
6. GLAZE: In a bowl, combine confectioners sugar, extract and enough of the reserved pineapple juice to achieve a glaze consistency. Drizzle over warm pie.
7. Cool on wire rack.
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