Instructions: Peel and core the apples and cut them into thin slices. In a large saucepan, combine 1 cup of the pineapple juice and the sugar.

Bring to a boil and add the apple slices. Simmer, covered, 3 to 4 minutes until apples are tender but not mushy. With a slotted spoon, lift apples from the pineapple liquid; set aside apples to drain.

Blend the remaining 1/4 cup pineapple juice slowly into the cornstarch; add to the hot pineapple liquid in the pan.

Cook and stir over medium heat until mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in the margarine, vanilla, and salt. Cover and cool 30 minutes without stirring. Pour 1/2 the mixture into the pie shell and spread over the entire shell bottom.

Arrange the cooked apples on top of the mixture. Spoon remaining mixture over apples. Cover and chill at least 3 hours.

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