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