1 1/2 c. unsweetened pineapple juice
3/4 c. sugar
7 tart med. apples, peeled, cored & sliced in thin slices (7 c.)
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
1 baked 9" pie shell (cooked & cooled)

In large saucepan, combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boiling; add apple wedges. Simmer, covered, 3 to 4 minutes or until 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 until mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in butter, vanilla and salt. Cover and cool 30 minutes (without stirring). Pour 1/2 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 until chilled. Serve with whipped cream.