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Glazed Pineapple Pie

By: Kathy Crow

"This pie, with its unique glaze, is a tropical treat from a northern field editor, Kathy Crow of Cordova, Alaska."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (20 ounce) can crushed pineapple
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1 Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract

Directions

Drain pineapple, reserving 1 tablespoon 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 degrees F for 35-40 minutes or until golden brown. Cool 20 minutes 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.

Footnotes

Editor's Note: To decorate top of pie with cutout as shown in photo, use a small pineapple-shaped cookie cutter to cut shapes from top pastry before placing pastry over filling. Place dough shapes on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until golden (watch closely). Cool slightly; arrange on top of baked pie after glazing.