Make this recipe a recipe that people in that category can eat. categories: ['gluten_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: combine sugar, cornstarch, and pineapple. cook, stirring constantly, until clear and thickened. cool; spread onto bottom of pastry shell. combine cream cheese, sugar and salt , mixing until well blended. blend in milk, eggs and vanilla. pour over pineapple mixture; sprinkle with nuts. bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.