Best Pineapple Glazed Apple Pie Recipes

Pineapple Glazed Apple Pie image

Provided by Montana Heart Song

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

7 granny smith apples, peeled, cored, wedges or 7 cups tart apples
3/4 cup white sugar
1 1/2 cups unsweetened pineapple juice
3 tablespoons cornstarch
1 tablespoon margarine
1/2 teaspoon vanilla
1/4 teaspoon salt
1 pie crust, baked, cooled
whipped cream or Cool Whip

Steps:

In large pot add 1 1/4 cup pineapple juice and sugar. Bring to a low boil, add apples.
Simmer about 4 minutes, apples should be tender but not soft.
With slotted spoon take out apples and drain in colandar, have a dish underneath to catch liquid.
In small bowl, add 1/4 cup pineapple juice and cornstarch. Stir to dissolve.
Add to hot pineapple mixture, stirring until thickened. Turn the heat down when thickening. Should be clear and not milky.
Take off the heat. Stir in margarine vanilla and salt. Cool about 30 minutes, do not stir. Take any juice drippings from apples and stir into mixture.
Pour half of the mixture in the pie shell covering bottom.
Arrange apples in the circle around the shell. Spoon other half over the applies, smooth with the back of a spoon. Chill.Before serving top with whipped cream or cool whip in the center.
Optional Serving: Place 8 slices of Kiwi fruit on top of pie for 8 servings.

Nutrition Facts : Calories 266, Fat 6.8, SaturatedFat 1.9, Sodium 193.6, Carbohydrate 52, Fiber 3.2, Sugar 36.7, Protein 1.2

Pineapple-Glazed Apple Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 8

1 1/2 cup(s) unsweetened pineapple juice
3/4 cup(s) sugar
7 - tart medium apples, peeled, cored, and cut in wedges (7 cups)
3 tablespoon(s) cornstarch
1 tablespoon(s) butter
1/2 teaspoon(s) vanilla
1/4 teaspoon(s) salt
1 - baked 9 inch single crust pie shell, cooled

Steps:

In large saucepan, combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boiling; add Apple wedges. Simmer, covered, 3-4 minutes or until apples are tender but not soft. With slotted spoon, lift apples from pineapple liquid; set apples aside to drain.
Blend the remaining 1/4 cup pineapple juice slowly into cornstarch; add to hot pineapple liquid in saucepan. Cook and stir until mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in the butter, 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 until chilled. Before serving, garnish center of pie with whipped cream and chopped macadamia nuts, if desired.