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Glazed Pineapple Pie

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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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