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

In large saucepan, combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boil; add apples. Simmer, covered, 3 or 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 of 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 the butter, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half the pineapple mixture into baked pie shell, spreading to cover bottom. Arrange apples over mixture. Spoon remaining mixture over apples. Cover and refrigerate until chilled. Before serving, garnish center of pie with whipped cream and macadamia nuts, if desired.