contest-winning glazed pineapple pie
From my Mamaw's recipe collection.
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yield
6 -8
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For contest-winning glazed pineapple pie
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1 can(20 ounces) crushed pineapple
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pastry for double-crust pie (9 inches)
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3/4 cflaked coconut
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1 csugar
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1/4 call-purpose flour
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1/4 tspsalt
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1 Tbsplemon juice
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1 Tbspbutter, melted
- FOR THE GLAZE
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1/2 cconfectioners' sugar
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1/4 tsprum or vanilla extract
How To Make contest-winning glazed pineapple pie
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1Drain 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.
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2In 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.
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3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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