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PINEAPPLE GLAZED APPLE PIE 1 1/2 c. unsweetened pineapple juice 3/4 c. sugar 7 tart medium apples, peeled, cored and cut in wedges 3 Tbsp. cornstarch 1 Tbsp. butter or margarine 1/2 tsp. vanilla 1/4 tsp. salt 1 baked 9-inch single crust pie shell, cooled In large saucepan combine 1 1/4 cups of pineapple juice and sugar. Bring to boiling, add apple wedges. Simmer cov- ered, 3 to 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 and 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 or margarine, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half juice mixture into baked pie shell, spreading to cover bottom. Arrange cooked apples on top. Spoon remaining mixture over apples. Cover and refrigerate until chilled. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |