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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
1 can (20 ounces) crushed pineapple |
pastry for double-crust pie (9 inches) |
3/4 cup flaked coconut |
1 cup sugar |
1/4 cup king arthur unbleached 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 |
Directions:
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.
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.
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.
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. Yield: 6-8 servings.
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