Pineapple Coconut Pie

Can you go wrong with pineapple and coconut in a pie, I think not. Drizzle a bit of glaze on top or serve warm with ice cream and you have a delicious dessert to serve your guests.

• Pastry for a 9" double crust pie
• 1 cup flaked coconut
• 1 can (540 ml/19 ounces) crushed pineapple, drained (reserve 1 tablespoon juice for glaze)
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted

1. Prepare your favorite pie crust, enough for a 9" double crust pie. Roll out dough to fit a 9" pan and sprinkle with coconut.
2. Drain crushed pineapple, reserving 1 tablespoon for glaze.
3. Whisk together sugar, flour, salt, lemon juice, melted butter, and drained, crushed pineapple and pour over coconut layer.
4. Roll out pastry for top crust and place over filling.
5. Trim and crimp edges. Cut slits in pastry.
6. Bake in a 400º oven for 30 to 35 minutes, until golden in color.

For glaze combine:

• 1/2 cup icing sugar
• 1 tablespoon pineapple juice
• 1/2 teaspoon rum extract (or vanilla)

1. Drizzle over warm pie. Serve warm or cold.

Since I had made a larger recipe of pie dough than I needed, I used the rest of the dough to make tart shells. I love the simple way of draping the dough over an upside down muffin tin before baking. How easy is that?