2 apples, peeled and cored
1 cup water
1 cup cider vinegar
3/4 cup vinegar
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1 (12 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
4 eggs, beaten
1/4 cup white sugar
1/2 teaspoon lemon zest
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon lemon zest
3/4 cup caramel apple preserves
Preheat oven to 350 degrees F (175 degrees C). Combine the apples, water, vinegar, mayonnaise, mustard, salt, apple cider vinegar, mayonnaise, lemon juice, cinnamon, lemon zest, lemon zest and lemon zest in a bowl and mix well.
In a small saucepan, heat the pineapple juice until the sugar dissolves. Stirring constantly, bring to a simmer, and stir in the pineapple preserves.
In a microwave-safe bowl, combine the pineapple preserves, cream cheese, eggs and sugar. Mix well and microwave mixture until smooth. Spread over bottom of pie and serve with pineapple sauce.