Hawaiian Apple Pie
|Unsweetened pineapple juice||12 Ounce (1 Can)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cooking apples||7 , peeled, cored, and cut into wedges|
|Unsweetened whipped cream||2 Tablespoon|
|Chopped macadamia nuts/Peanuts||2 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till pastry is golden.
Cool on rack.
For the pie filling, in large saucepan combine 1 1/4 cups of the pineapple juice and sugar.
Bring to boiling; add apples.
Simmer, covered, 3 to 4 minutes or till apples are tender but not soft.
With slotted spoon, lift apples from pineapple liquid; set aside to drain.
Slowly blend remaining pineapple juice into cornstarch; add to hot pineapple mixture in saucepan.
Cook and stir till thickened and bubbly; cook 1 minute more.
Remove from heat; stir in butter or margarine, salt, and vanilla.
Cool 30 minutes without stirring.
Pour half of the filling into the baked pastry shell; spread to cover bottom.
Arrange apple wedges atop.
Spoon remaining filling over apples.
Garnish pie with whipped cream and chopped macadamia nuts or peanuts.