7 tart medium apples (peeled, cored, and cut into wedges, app 7 cups)
1 baked 9-inch single crust pie shell, cooled
Serving Size: 1 (2035) g
Servings Per Recipe:1
Calories from Fat 665 g26 %
Total Fat 73.9 g113 %
Saturated Fat 22.6 g112 %
Cholesterol 30.5 mg 10 %
Sodium 1641.9 mg 68 %
Total Carbohydrate478.4 g 159 %
Dietary Fiber 38.1 g152 %
Sugars 320.1 g1280 %
Protein 15.9 g 31 %
In a large saucepan combine 1 1/4 cups (reserving 1/4 cup) of the 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, 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 on top.Spoon remaining mixture over apples.Cover and refrigerate till chilled.
Before serving, garnish center of pie with whipped cream and chopped macadamia nuts, if desired.