Pineapple – Glazed Apple Pie

This pie is delicious and fairly easy to make!  The Pineapple - Glazed Apple Pie is a very different spin on the old American classic Apple Pie.  With this pie the only thing you bake is the pie crust.  The apples are juicy and tender and the pineapple - glaze is very sweet, all layered on top of a golden brown, flaky crust.

• Difficulty: Easy
• Category: Dessert
• Cuisine: American
• Cooking Method: Bake, Boil

Ingredients

• 1 1/2 cup unsweetened pineapple juice (375 baker's measure)
• 3/4 cup granulated sugar (150g baker's measure)
• 7 granny smith (medium apples, peeled, cored, and cut into wedges) (618g baker's measure)
• 3 tbsp cornstarch (24g baker's measure)
• 1 tbsp butter or margarine (14.5g baker's measure)
• 1/2 tsp vanilla extract (2.5 baker's measure)
• 1/4 tsp salt (1.5 baker's measure)
• 1 baked single crust pie shell, cooled (9 inch baker's measure)

Instructions

1. In a large saucepan, combine 312.5g (1 1/4 cups) of the pineapple juice and the sugar. Bring the mixture to a boil.
2. Add apple wedges and simmer, covered for 3 - 4 minutes, or until apples are tender. Using a slotted spoon remove the apples from the pineapple liquid and set aside to drain.
3. Blend the remaining pineapple juice slowly into the cornstarch and add it to the hot pineapple liquid in the saucepan. Cook and stir until the mixture thickens and bubbles. Cook for 1 more minute.
4. Remove from heat and stir in the butter, vanilla, and salt. Cover and cool for 30 minutes without stirring.
5. Bake the pie shell until golden brown at 425 degrees and allow to cool, (be sure to prick the bottom and sides to the pie crust with a fork to prevent bubbling). Pour 1/2 of the pineapple mixture into the baked pie shell. Spread the pineapple mixture to cover the bottom of the pie shell.
6. Layer the cooked apples on top of the pineapple mixture. Spoon remaining pineapple mixture over the cooked apples. Cover and refrigerate pie until chilled and set.