1 1/2 c. unsweetened pineapple juice
3/4 c. sugar
7 apples, peeled, cored and cut in wedges
3 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. vanilla
1 tbsp. butter
Pinch of salt
1 baked 9 inch pie crust, cooled

Combine 1 1/4 cup pineapple juice and sugar in a large saucepan. Bring to a boil add apples. Simmer covered about 4 minutes until tender. Drain juice from apples.

Blend 1/4 cup remaining pieces slowly in cornstarch and add to hot pineapple juice. Cook and stir until it thickens. About 1 minute. Stir in butter, vanilla and salt. Cover and cool 30 minutes. Pour half the pineapple mixture in pie shell. Arrange cooked apples on top and spoon the rest of mixture over apples. Cover and refrigerate. Garnish with whipped cream.