- 1 1/2 cups unsweetened pineapple juice
- 3/4 cup white sugar
- 7 cups thinly sliced apples
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- In large saucepan, combine l l/4 cup pineapple juice and sugar. Bring to a boil, and add apples. Cover, and simmer until apples are tender but not soft - 3 to 4 minutes. Lift apples from syrup, and set aside.
- Combine cornstarch with remaining 1/4 cup pineapple juice, and add to syrup in pan. Cook, stirring constantly, until thick and bubbly; cook one minute more. Remove pan from heat. Stir butter or margarine, vanilla, and salt into the syrup. Cool 10 minutes without stirring.
- Pour about half of the syrup into baked pie shell, spreading it to cover bottom evenly. Arrange cooked apples over syrup in crust. Spoon remaining syrup over apples. Chill.
06/27/2019
recipepes.com
king kamehameha pie, recipe
PT15M
PT1H
5
455 calories
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