3/4 cup sugar

7 tart medium apples, peeled, cored, and cut in wedges (7 cups)

3 tablespoons cornstarch

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1/4 teaspoon salt

1 baked 9-inch single-crust pie shell, cooled

 

In large saucepan, combine 1-1/4 cups pineapple juice and the sugar.  Bring to boiling; add apple wedges.  Simmer, covered, 3 to 4 minutes, or till apples are tender, but not soft.  With slotted spoon, lift apples from pineapple liquid; set apples aside to drain.

 

Blend the remaining 1/4 cup pineapple juice slowly into cornstarch; add to hot pineapple liquid in saucepan.  Cook and stir till mixture thickens and bubbles; cook 1 minute more.  Remove from heat.  Stir in the butter or margarine, vanilla, and salt.  Cover and cool 30 minutes without stirring.  Pour half the pineapple mixture into the baked pie shell, spreading to cover bottom.  Arrange cooked apples atop.  Spoon remaining mixture over apples.  Cover and refrigerate till chilled.  Before serving, garnish center of pie with whipped cream and chopped macadamia nuts or sliced almonds, if desired.