1 (12 oz.) can (1 1/2 c.) unsweetened pineapple juice
3/4 c. sugar
7 cooking apples, peeled, cored and cut into wedges (about 2 1/4 lbs.)
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
Unsweetened whipped cream
Chopped macadamia nuts or peanuts

Prepare and roll out pastry. Line a 9 inch pie plate. Trim pastry 1/2 inch beyond edge of pie plate. Flute edge, prick pastry. Bake in 450 degree oven for 10-12 minutes or until pastry is golden, cool on rack.

FOR FILLING:

In large saucepan combine pineapple juice and sugar, bring to boiling; add apples, simmer, covered 3 to 4 minutes or until apples are tender, but not soft.

With slotted spoon, lift apples from pineapple liquid, set aside to drain. Slowly blend remaining pineapple juice into cornstarch; add hot pineapple mixture in saucepan. Cook and stir until thickened and bubbly. Cook 1 minute longer. Remove from heat. Stir butter, salt and vanilla.

Cool 30 minutes without stirring. Pour half of the filling into the baked pie shell. Spread to cover bottom. Arrange apple wedges atop. Spoon remaining filling over apples. Cover, chill. Garnish pie with whipped cream and chopped nuts.