King Kamehameha Pie

• 1 (12 oz.) can pineapple juice (1 1/2 c.)
• 3/4 c. sugar
• 7 medium apples, sliced in wedges
• 3 Tbsp. cornstarch
• 1 Tbsp. butter or margarine
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1 (9-inch) baked pastry shell

1. Combine 1 cup of the pineapple juice and the sugar.
2. Bring to boil; add apples.
3. Simmer, covered, until tender but not soft, 3 to 4 minutes.
4. Lift apples from syrup; set aside to drain. Combine cornstarch and remaining pineapple juice; add to syrup in saucepan.
5. Cook and stir until thickened and bubbly; cook 1 minute more.
6. Remove from heat; add butter, vanilla and salt.
7. Cool 10 minutes without stirring.
8. Pour about half into shell.
9. Arrange apples on top.
10. Put remaining syrup over apples.
11. Cool or chill. Garnish center with whipped cream or sour cream.
12. Sprinkle with chopped Macadamia nuts if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204158 (may not work)