|Vegetable shortening pastry shell||1|
|Unsweetened pineapple juice||1 Can (10 oz)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cooking apples||7 Medium, pared, cored and cut into wedges|
Bake and cool pastry shell.
In large saucepan, combine 1 1/4 cups of the pineapple juice and the sugar.
Bring to boiling; add apple wedges.
Simmer, covered, until tender but not soft, 3 to 4 minutes.
Lift apples from syrup; set aside to drain.
Combine cornstarch and the remaining pineapple juice; add to syrup in saucepan.
Cook and stir until thickened and bubbly; cook 1 minute more.
Remove from heat; add butter, vanilla, and salt.
Cool 10 minutes without stirring.
Pour half the pineapple mixture into pastry shell; spread to cover bottom.
Arrange cooked apples atop; spoon remaining sauce over.
Garnish with whipped cream.
Sprinkle with chopped macadamia nuts.