Ingredients1 h servings 298 cals
- 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.
Per Serving: 298 calories; 9.5 g fat; 53.3 g carbohydrates; 1.9 g protein; 4 mg cholesterol; 207 mg sodium. Full nutrition
ReviewsRead all reviews 4
Hello everyone, This recipe was created by my Grandmother Clara Tanner out of Phoenix Az. She won 3rd place in the Better Homes and Garden contest Nov 1970 issue. ( I think it was teamed up wi...
My late mother and I have made this recipe, and LOVED IT, since the Nov. 1970, Better Homes & Gardens magazine featured it. ... We like it a little sweeter than her recipe, so we use 1 cup of su...