1 (12 oz.) can pineapple juice (1 1/2 c.)
3/4 c. sugar
7 cooked apples, cut in wedges
3 tsp. cornstarch
1 tsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
Whipping cream
Chopped nuts

Fix pastry. For the pie filling, in large saucepan combine 1 1/4 cups of pineapple juice and sugar. Bring to boiling; add apples. Simmer, covered, 3 or 4 minutes until apple is tender. Lift apple from pineapple liquid; set aside to drain.

Slowly blend remaining pineapple juice into cornstarch. Add to hot pineapple mixture in saucepan. Cook and stir until thickened. Cook 1 minute more. Remove from heat; stir in butter, salt and vanilla. Pour half of the filling into baked shell. Spread; arrange apple. Cover; chill. Serve with whipped cream.