Glazed Pineapple Pie
|Pie crusts||15 Ounce (All Ready)|
|Coconut||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Margarine/Butter||1 Tablespoon, melted|
|Canned crushed pineapple in its own juice||20 Ounce, drained (Reserving Liquid For Glaze)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Rum extract||1⁄4 Teaspoon|
|Reserved pineapple liquid||2 Tablespoon|
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.
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.