Recipe - Glazed Pineapple Pie

1 cn (20 oz) crushed pineapple
1 cup Sugar
One fourth cup Allpurpose flour
1 tablespoon Lemon juice
1 tablespoon Butter or margarine, melted
One fourth teaspoon Salt
Pastry for doublecrust pie
(9 inches)
Three fourths cup Flaked coconut
One half cup Confectioners' sugar
One fourth teaspoon Vanilla extract

Hello, this recipe is from Taste of Home June/July 96. This pie is
fantastic, IMHO. Hope you like it, too. (Sorry this isn't in any
formatstill waiting on my MasterCook to get here :( .

Drain pineapple, reserving 1 Tbls juice for glaze. In a medium bowl,
combine pineapple, sugar, flour, lemon juice, butter and salt; mix well and
set aside. Line a 9in. pie pan with the bottom pastry. Sprinkle with
coconut. Spread pineapple mixture over coconut. Top with remaining pastry;
flute edges and cut slits in top. Bake at 400 for 3540 mins or until
golden brown. Cool 20 mins on a wire rack. Meanwhile, for glaze, combine
confectioners' sugar, vanilla and reserved pineapple juice until smooth.
Spread over the top of warm pie. Serve warm or at room temperature. Yield:
68 servings. Posted to EATL Digest 25 Mar 97 by Darryl and Kelly
Youngblood ke4hts@OK.IS on Mar 26, 1997