Pineapple Glazed Apple Pie

• 1 1/2 c. unsweetened pineapple juice
• 7 tart medium apples, peeled, cored and cut in wedges (7 c.)
• 3 Tbsp. cornstarch
• 1/2 tsp. vanilla
• 1 baked 9-inch single pie shell, cooled
• 3/4 c. sugar
• 1 Tbsp. butter or margarine
• 1/4 tsp. salt

1. In large saucepan, combine 1 1/4 cups of pineapple juice and sugar.
2. Bring to a boil.
3. Add apple wedges.
4. Simmer, covered, 3 to 4 minutes or until apples are tender, but not soft.
5. With slotted spoon, lift apples from liquid.
6. Set apples aside to drain.
7. Blend the remaining 1/4 cup pineapple juice slowly into cornstarch.
8. Add to hot pineapple liquid in saucepan.
9. Cook and stir until mixture thickens and bubbles.
10. Cook 1 minute more.
11. Remove from heat; stir in butter or margarine, vanilla and salt.
12. Cover and cool 30 minutes, without stirring.

pineapple juice, apples, cornstarch, vanilla, shell, sugar, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968205 (may not work)