1 1/2 c. unsweetened pineapple juice
3/4 c. sugar
7 c. tart apples, peeled, cored & cut into wedges
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
1 baked (9-inch) pie shell, cooled

In a large saucepan, combine 1 1/4 cups pineapple juice and sugar. Bring to boiling and add apple wedges. Cover and simmer for 3 to 4 minutes or until apples are tender, but not soft. With a slotted spoon, lift apples from pineapple juice. Set apples aside to drain.

Blend remaining 1/4 cup pineapple juice slowly into cornstarch. Add to hot liquid. Cook until mixture thickens and bubbles. Stir and cook 1 minute more. Remove from heat. Stir in butter, vanilla and salt. Cover and cool for 30 minutes. Pour 1/2 in bottom of crust. Arrange apples. Spoon rest of mixture over apples. Cover and refrigerate until chilled. Serve with whipped cream.