Ingredients
- 2 eggs
- 3/4 to 1 cup sugar
- 3 tbsp. all-purpose flour
- 1 1/2 tbsp. lemon juice
- 4 c. diced fresh pineapple
- Flaky Pastry
- Coconut Topping
Preparation
Step 1
Beat eggs slightly; mix in sugar, flour and lemon juice. Fold in pineapple. Line a 9-inch pie pan with pastry. Trim and make a high fluted edge. Fill with pineapple mixture. Bake at 375° for 35 min. Remove and cover evenly with Coconut topping. Return to oven. Bake until crust and topping are brown, 20 to 25 min. Serve warm or at room temperature. COCONUT TOPPING: Beat 1 egg with 1/3 cup sugar until sugar dissolves; mix in ½ tsp. vanilla and 2 tbsp. milk. Fold in 2¼ cups flaked coconut until well coated with egg mixture. FLAKY PASTRY: In a bowl mix 1 cup all-purpose flour and ¼ tsp. salt. Cut in ¼ cup firm butter or margarine and 1 tbsp. lard until mixture forms coarse crumbs. Gradually mix in 1½ to 2 tbsp. cold water, mixing with a fork until mixture clings together; form dough into a ball. Roll out on a floured board or pastry cloth to a circle about 12 inches in diameter.