Baked Pineapple Coconut Pie with Rum Glaze

Instructions

1. 1

   Drain the pineapple, reserving 2 tablespoons of the juice. Line a 9-inch pie plate with the bottom pastry crust, trimming the edges. Sprinkle the coconut over the crust.

2. 2

   In a small bowl, combine the sugar, flour, salt, lemon juice, melted butter, and the drained pineapple. Spread this mixture over the coconut layer.

3. 3

   Roll out the remaining pastry to fit the top of the pie. Place it over the filling, trimming and sealing the edges. Cut slits in the top crust and add any decorative cutouts, if desired. Cover the edges loosely with foil.

4. 4

   Bake the pie at 400°F for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the crust is golden brown and the filling is bubbly.

5. 5

   In a small bowl, combine the confectioners' sugar, rum (or vanilla extract), and enough of the reserved pineapple juice to achieve a glaze consistency. Drizzle the glaze over the warm pie. Allow the pie to cool completely on a wire rack before serving.