Glazed Pineapple Pie

Chris and I made this amazing pie together. It was his idea to add lemon zest to the crust. Yum! I know the picture is a total cop out but we ate the pie too fast to take a picture.

Ingredients:

* 1 can (20 ounces) crushed pineapple
* Pastry for double-crust pie (9 inches)
* 3/4 cup flaked coconut
* 1 cup sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon lemon juice
* 1 tablespoon butter, melted



Glaze:
* 1/2 cup confectioners' sugar
* 1/4 teaspoon rum or vanilla extract

Directions:
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. When making the dough use mom's recipe but add the zest of two lemons to the mix. Line a 9-in. pie plate with pie dough; trim dough even with edge of plate. Sprinkle with coconut.
In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired.
Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.