Glazed Pineapple Pie Recipe
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| Coconut | 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) (FILLING) | |
| Flour | 1/4 Cup (16 tbs) (FILLING) | |
| Salt | 1/4 Teaspoon (FILLING) | |
| Lemon juice | 1 Tablespoon (FILLING) | |
| Butter margarine | 1 Tablespoon, melted (FILLING) | |
| 20-oz. can crushed pineapple in its own juice, drained, reserving liquid for glaze | ||
| GLAZE | ||
| Powdered sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Rum extract | 1/4 Teaspoon (FILLING) | |
| 1 to 2 tablespoons reserved pineapple liquid | ||
Directions
Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.
Sprinkle coconut over bottom of pie crust-lined pan.
Heat oven to 400°F.
In medium bowl, combine all filling ingredients; mix until well blended.
Spread filling mixture over coconut.
Top with second crust; seal edges and flute.
Cut slits in top crust.
Bake at 400°F. for 35 to 40 minutes or until golden brown.
Cool slightly.
In small bowl, combine all glaze ingredients, adding enough pineapple liquid for desired spreading consistency; stir until smooth.
Drizzle or spread over top of warm pie.
Serve warm or cool.
Sprinkle coconut over bottom of pie crust-lined pan.
Heat oven to 400°F.
In medium bowl, combine all filling ingredients; mix until well blended.
Spread filling mixture over coconut.
Top with second crust; seal edges and flute.
Cut slits in top crust.
Bake at 400°F. for 35 to 40 minutes or until golden brown.
Cool slightly.
In small bowl, combine all glaze ingredients, adding enough pineapple liquid for desired spreading consistency; stir until smooth.
Drizzle or spread over top of warm pie.
Serve warm or cool.
Chef
