Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain pineapple, reserving 2 tablespoons juice. set pineapple aside. line a 9-inch pie plate with bottom pastry, trim pastry even with edge of plate, sprinkle with coconut. in a large bowl, combine sugar, flour, salt, lemon juice, butter and pineapple. spread over coconut. roll out remaining pastry to fit top of pie; seal and flute edges. cut slits in pastry. cover loosely with foil. bake at 400f for 30 minutes. remove foil. bake 5-10 minutes longer or until crust is golden brown and filling is bubbly. glaze: in a bowl, combine confectioners sugar, extract and enough of the reserved pineapple juice to achieve a glaze consistency. drizzle over warm pie. cool on wire rack.

Target recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.