50+ Friends Club Cookbook
Pies and Pastries
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Glazed Pineapple Pie
From the Kitchen of: Sylvia
Source: Taste of Home Jun/Jul '96
This pie, with it's unique glaze, is a tropical treat from a northern field editor, Kathy Crow of Cordova, AK
1 | can (20 oz) | Crushed pineapple |
1 | C | Sugar |
1/4 | C | All-purpose flour |
1 | tbsp | Lemon juice |
1 | tbsp | Butter or margarine, melted |
1/4 | tsp | Salt |
| | Pastry for double-crust pie (9 inches) |
3/4 | C | Flaked coconut |
1/2 | C | Confectioner's sugar |
1/4 | tsp | Vanilla extract |
- Drain pineapple, reserving 1 tablespoon 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 minutes or until golden brown. Cool 20 minutes 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.