Glazed Pineapple Pie

Labor day is coming up and it's probably going to be your last chance for a big summer get-together. I personally feel you can't have a party in the summer with out pie. I tried this recipe a  little while back. It's not your average pie. It's filled with gooey pineapple and coconut. It was delicious, but really, can you go wrong when you try a recipe out of a Taste of Home award winning recipes cook book? 

Glazed Pineapple Pie
Pie:

• 2 uncooked pie crusts
• 1 can (20 ounces) Crushed Pineapple
• 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

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with 1 pie crust; trim pastry 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 crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top crust. 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.