2 c. grated red apples
3 1/2 tbsp. tapioca
2 c. pineapple juice

Put pineapple juice in a sauce pan and stir in the tapioca. Bring to a boil stirring constantly until thickened. Let cool. Then add grated apples and mix well. Put in baked pie crust and serve cold. Do not bake after filling pie crust. Sprinkle top with shredded coconut. Delicious with soy or cashew cream. May be used as a breakfast dish.