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

In large saucepan combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boiling; add apple wedges. Simmer, covered, 3-4 minutes or until apples are tender but not soft. With slotted spoon, lift apples from pineapple liquid; set apples aide 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 the butter, vanilla and salt. Cover and cool 30 minutes without stirring.

Pour half the pineapple mixture into the baked pie shell, spreading to cover bottom. Arrange cooked apples atop. Spoon remaining mixture over apples. Cover and refrigerate until chilled. Before serving, garnish center of pie with whipped cream and chopped macadamia nuts, if desired.