2 1/2 c. sweet apples, grated
3 c. unsweetened pineapple juice
2 tbsp. cornstarch
1/8 tsp. salt
1/4 c. walnuts, chopped
1/4 c. chopped dates
1 baked pie shell

Grate apples on a medium shredder into pineapple juice. Keep apples covered with juice. Refrigerate until ready to fill shell, then drain the apples and heat 2 cups of the juice. Add salt to the cornstarch and mix with a small amount of cold juice. Stir into the hot juice and cook until thickened. Cool.

Fill the baked pie shell with the apples and top with the thickened juice. Sprinkle with nuts and dates.