Instructions: In large saucepan, combine 1 1/4 cups of the juice and sugar. Bring mixture to a boil; add apple wedges. Simmer, covered, until apples are tender, but not soft (3 to 4 minutes). Lift apples from syrup; set aside to drain.

Combine cornstarch and the remaining pineapple juice; add to syrup in saucepan. Cook and stir until mixture thickens and bubbles. Cook one minute more, then remove from heat. Stir in butter, vanilla and salt.

Cool. Do not stir for 10 minutes. Pour half the syrup into pastry shell, spread to cover bottom. Arrange apples atop. Spoon remaining syrup over apples. Cover and refrigerate until chilled.

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