"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...."
INGREDIENTS
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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 cup flaked coconut
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1 cup sugar
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1/4 cup all-purpose flour
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1/4 teaspoon salt
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1 tablespoon lemon juice
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1 tablespoon butter, melted
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GLAZE:
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1/2 cup confectioners' sugar
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1/4 teaspoon rum or vanilla extract