In large saucepan combine 1-1/4 cups pineapple juice and the sugar. Bring to boiling; add apple wedges. 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.
Blend the remaining 1/4 cup pineapple juice slowly to cornstarch; add to hot pineapple liquid in sauce pan. Cook and stir till mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in the butter or margarine, vanilla and salt. Cover and cool 30 minutes without stirring.
Pour half the pineapple mixture into the baked pie shell, spreading to cover bottom. Arrange cooked apples atop. Spoon remaining mixture over apples.
Cover and refrigerate till chilled. Before serving, garnish center of pie with whipped cream and chopped macadamia nuts, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 104 (68%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 41941.6mg||1446 %|
|Potassium 15.7mg||0 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.1g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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