This pie, with it's unique glaze, is a tropical treat from a northern field editor, Kathy Crow of Cordova, AK

1	can (20 oz)	Crushed pineapple
1	C	Sugar
1/4	C	All-purpose flour
1	tbsp	Lemon juice
1	tbsp	Butter or margarine, melted
1/4	tsp	Salt
		Pastry for double-crust pie (9 inches)
3/4	C	Flaked coconut
1/2	C	Confectioner's sugar
1/4	tsp	Vanilla extract

• Drain pineapple, reserving 1 tablespoon 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 minutes or until golden brown. Cool 20 minutes 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.