Pineapple-Glazed Apple Pie

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

1. In large saucepan, combine 1 1/2 cups pineapple juice and sugar.
2. Bring to a boil; add apple wedges.
3. Simmer covered 3 to 4 minutes, or until apples are tender, but not soft.
4. With a slotted spoon, take apples from liquid and set aside to drain.
5. Blend remaining 1/4 cup pineapple juice slowly into the cornstarch; add to hot liquid in saucepan.
6. Cook and stir until mixture thickens and bubbles; cook 1 minute more.
7. Remove from heat.
8. Stir in butter, vanilla and salt.
9. Cover and cool 30 minutes without stirring.
10. Pour half the liquid into the baked pie shell, spreading to cover the bottom.
11. Arrange apples on top.
12. Cover and refrigerate.
13. Before serving, garnish with whipped cream and chopped macadamia nuts, if desired.

pineapple juice, sugar, apples, cornstarch, butter, vanilla, salt, pie shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508896 (may not work)