Pineapple Glazed Pie- 2 crusted

Pat Duran


Someone asked about a 2 crusted pineapple pie and I happen to have one from the Country Woman Magazine the July/Aug. 2001 issue. This was a prize winning recipe by Kathy Cron of Alaska.
This recipe later posted in the Taste of Home Recipes with this photo..Enjoy!
The winner said the golden crust and drizzle combined with the coconut adds a tropical accent to the tangy pineapple inside...
We enjoy this pie at our house hope you like it.

pinch tips: How to Melt and Soften Butter



6 to 8


15 Min


35 Min




20 oz
can crushed pineapple, drained, reserve juice, for another recipe
3/4 c
flaked coconut
1 c
granulated sugar
1/4 c
all purpose flour
1/4 tsp
1 1/2 Tbsp
lemon juice, fresh
1 tsp
lemon zest, grated
1 Tbsp
butter, melted


1/2 c
powdered sugar
1/4 tsp
rum extract
2 Tbsp
reserved pineapple juice

Directions Step-By-Step

Make Crisco pie crust for 2 crust pie. Line 9-inch pie pan with bottom pastry; trim even with pan. Sprinkle the coconut on the bottom. Set aside.
Heat oven to 400^.
In a small saucepan, combine sugar,flour,salt, lemon juice, butter and pineapple. Bring mixture to a boil and cook for 1 minute. Spread over coconut in pie shell. Roll out remaining pie crust to fit on top; place over filling. Trim, seal and flute edges. Cut slits in top. Add decorative cutout on top ,if desired.
Cover edge of crust with foil lightly.Bake for 5 minutes; turn oven temperature to 350^ and bake for 25 minutes. Remove foil; and bake for 10 minutes longer or until crust is golden brown. Cool on wire rack. Combine glaze ingredients and drizzle over cooled pie.
Serve with vanilla bean ice cream...delicious!
Store any leftover pie in the fridge.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy