Post by Valerie on Dec 6, 2010 20:41:26 GMT -5
From Taste of Home 1997
1 Can (20 oz.) crushed pineapple
1 Cup sugar
1/4 Cup flour
1 Tbsp lemon juice
1 Tbsp butter, melted
1/4 tsp salt
Pastry for 2-crust pie
3/4 Cup flaked coconut
1/2 Cup powdered sugar
1/4 tsp vanilla extract
Drain pineapple, reserving 1 Tbsp juice for glaze. In a medium bowl, combine pineapple, sugar, flour, lemon juice, butter, and salt; mix well and set aside. Line a 9-inch pie pan with the bottom crust. 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 minutes or until golden brown. Cool 20 minutes on a wire rack. Meanwhile, for glaze, combine powdered sugar, vanilla and reserved pineapple juice until smooth. Spread over top of warm pie. Serve warm or at room temperature. 6-8 servings.
** Now that I can make crust, this is the next pie on my list!
1 Can (20 oz.) crushed pineapple
1 Cup sugar
1/4 Cup flour
1 Tbsp lemon juice
1 Tbsp butter, melted
1/4 tsp salt
Pastry for 2-crust pie
3/4 Cup flaked coconut
1/2 Cup powdered sugar
1/4 tsp vanilla extract
Drain pineapple, reserving 1 Tbsp juice for glaze. In a medium bowl, combine pineapple, sugar, flour, lemon juice, butter, and salt; mix well and set aside. Line a 9-inch pie pan with the bottom crust. 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 minutes or until golden brown. Cool 20 minutes on a wire rack. Meanwhile, for glaze, combine powdered sugar, vanilla and reserved pineapple juice until smooth. Spread over top of warm pie. Serve warm or at room temperature. 6-8 servings.
** Now that I can make crust, this is the next pie on my list!
