1 (15 ounce) can crushed pineapple, drained
2 cups white sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 cup butter
3 cups water
1/4 cup fresh lemon juice
3 egg yolks
1 tablespoon butter (optional)
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, mix 4 cups pineapple juice, 2 cups white sugar, flour, 1 teaspoon vanilla extract, 3 cups butter and water together until blended. Pour mixture into a 3 quart glass pie dish.
Bake in preheated oven for 60 minutes. Serve immediately or chill in refrigerator.
For the Topping: Remove pineapple from freezer and return to the refrigerator. In a shallow dish, mix pineapple syrup, lemon zest, butter and 1 cup sugar until smooth. Pour over pie and spread. Cover and refrigerate for 1 hour. Serve warm or cold.