Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Drain pineapple and reserve 2 tablespoons of juice. You can discard or refrigerate the remaining for other purposes. Set pineapple aside.

Step 3

Using the bottom pastry, line a 9-inch pie plate. Trim the pastry and sprinkle with coconut.

Step 4

Combine the pineapple, butter, lemon juice, sugar, flour, and salt in a small bowl and then spread over coconut.

Step 5

Roll out the remaining pastry to fit the top of the pie. Place over the filling, trim, seal, and flute the edges.

Step 6

Loosely cover the edges with foil.

Step 7

Bake for about 30 minutes.

Step 8

Remove the foil and bake for another 5 to 10 minutes. The crust should be golden brown and the filling is bubbly.

Step 9

To make the glaze, combine the confectioner’s sugar and rum or vanilla extract in a small bowl. Add some of the reserved pineapple juice until the desired consistency is achieved.

Step 10

Drizzle over warm pie and let cool on a wire rack.

Step 11

Store in the fridge until you are ready to serve.