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Pineapple Pie

Pineapple Pie
By Dale Murphy on Thursday, November 14, 2013 at 5:47pm
1 can (20 ounces) crushed pineapple
Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, melted
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract

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.
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. 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. 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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