2 1/2 cups sweet apples, grated
3 cups unsweetened pineapple juice
2 Tbsp. cornstarch
1/8 tsp. salt
1/4 cup walnuts, chopped
1/4 cup dates, chopped
1 baked pie shell, gluten free if necessary
Grate the apples on a medium shredder into pineapple juice. Keep the apples covered with juice. Refrigerate until ready to make the pie, then drain the apples and heat 2 cups of the pineapple juice.
Add the salt to the cornstarch and mix with a small amount of cold juice. Stir into the hot juice and cook until thickened. Set aside to cool.
Fill the baked pit shell with the apples and top with the thickened juice. Sprinkle with dates and nuts.
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