Pastry for double crust 9 inch pie
1 c. sugar
1 c. unsweetened pineapple juice
8 med. cooking apples, pared and sliced
1 tbsp. cornstarch
2 tsp. water
1/8 tsp. salt
1/2 tsp. vanilla extract
2 tsp. butter

Line 9 inch pie pan with half of the pastry. Combine sugar and juice. Bring to a boil over medium heat. Add apple slices; cook slowly uncovered until fruit is tender. Lift apples out carefully and place in pie shell. Dissolve cornstarch in water; add to syrup mixture. Cook until thick. Add salt, vanilla and butter. Pour over apples in pie shell. Roll out remaining pastry, and cut into strips about 3/4 inch wide. Place over filling; seal edges. bake at 425 degrees for 35 minutes. Hint: Use a deep pie pan so juice does not run over.