| 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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