| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | (20 oz) crushed pineapple |
| 1 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1 | tb | Lemon juice |
| 1 | tb | Butter or margarine, melted |
| 1/4 | ts | Salt |
| Pastry for double-crust pie (9 inches) | ||
| 3/4 | c | Flaked coconut |
| 1/2 | c | Confectioners' sugar |
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
Hello, this recipe is from Taste of Home June/July 96. This pie is fantastic, IMHO. Hope you like it, too. (Sorry this isn't in any format--still waiting on my MasterCook to get here :-( . Drain pineapple, reserving 1 Tbls 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 for 35-40 mins or until golden brown. Cool 20 mins 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. Yield: 6-8 servings. Posted to EAT-L Digest 25 Mar 97 by Darryl and Kelly Youngblood <ke4hts@OK.IS> on Mar 26, 1997
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