Instructions: Hello, this recipe is from Taste of Home June/July 96. This pie is fantastic, IMHO. Hope you like it, too. (Sorry this isnt in any

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 9-in. 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 35-40 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:6-8 servings.

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