This right here is a contest-winning pineapple pie. The tangy pineapple is made even better with coconut. The golden crust and the drizzles of glaze would give you more reasons to love it!
Pastry for double-crust pie (9 inches)
1 can, 20 oz. crushed pineapple
3/4 c. sweetened shredded coconut
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter (melted)
1/2 c. confectioner’s sugar
1/4 tsp. rum or vanilla extract
- Preheat oven to 400 degrees Fahrenheit.
- Drain pineapple and reserve 2 tablespoons of juice. You can discard or refrigerate the remaining for other purposes. Set pineapple aside.
- Using the bottom pastry, line a 9-inch pie plate. Trim the pastry and sprinkle with coconut.
- Combine the pineapple, butter, lemon juice, sugar, flour, and salt in a small bowl and then spread over coconut.
- Roll out the remaining pastry to fit the top of the pie. Place over the filling, trim, seal, and flute the edges.
- Loosely cover the edges with foil.
- Bake for about 30 minutes.
- Remove the foil and bake for another 5 to 10 minutes. The crust should be golden brown and the filling is bubbly.
- To make the glaze, combine the confectioner’s sugar and rum or vanilla extract in a small bowl. Add some of the reserved pineapple juice until the desired consistency is achieved.
- Drizzle over warm pie and let cool on a wire rack.
- Store in the fridge until you are ready to serve.
- When putting the top pastry, feel free to add decorative cutouts if desired.