Just for fun, I enter my favorite pie recipes in area contests and fairs. This one is a guaranteed winner. It's so pretty with a golden crust and drizzles of glaze. Plus, the coconut adds a tropical accent to the tangy pineapple inside.
Contest-Winning Glazed Pineapple Pie
Contest-Winning Glazed Pineapple Pie
Prep Time
15 min
Cook Time
35 min
Yield
6-8 servings
Ingredients
- 1 can (20 ounces) crushed pineapple
- Pastry for double-crust pie (9 inches)
- 3/4 cup sweetened shredded coconut
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, melted
- GLAZE:
- 1/2 cup confectioners' sugar
- 1/4 teaspoon rum or vanilla extract
Directions
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut.
- In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired.
- Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
- In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 480 calories, 19g fat (10g saturated fat), 14mg cholesterol, 312mg sodium, 77g carbohydrate (45g sugars, 1g fiber), 3g protein.
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