Pine Apple Pie

By carvalhohm2

Ingredients

• 1 1/2 cups pineapple juice, divided
• 1 can (8 ounces) crushed pineapple, undrained
• 3/4 cup sugar
• 5 large apples, cored, peeled, and cut into wedges
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 nine-inch ready-to-bake frozen deep dish pie shell, thawed

Details

Servings 8
Preparation time 180mins
Cooking time 220mins
Adapted from mrfood.com

Preparation

Step 1

Bake the pie shell according to the package directions; let cool.

In a large saucepan, combine 1-1/4 cups pineapple juice, the crushed pineapple with its juice, and the sugar. Bring to a boil over medium-high heat, then add the apples and return to a boil. Reduce the heat to medium, cover, and cook for 5 to 7 minutes, or until the apples are tender. Remove the apples to a bowl; set aside.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup pineapple juice. Add to the saucepan and cook over low heat for about 1 minute, until the pineapple mixture has thickened. Remove from the heat and add the butter, vanilla, and salt, mixing well. Gently return the apples to the saucepan and stir until evenly coated.

Spoon into the pie crust and chill for at least 3 hours. Serve or cover loosely and keep chilled until ready to serve.

Notes:
Cortland and Granny Smith apples work especially well in this pie.