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1 1/2 c. unsweetened pineapple
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.

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