Have available double crust pastry. 1 tbsp. cornstarch 1 1/2 tbsp. butter 3/4 tsp. cinnamon 3 c. fresh apple slices 1/4 c. water

Roll out pastry to fit a 9-inch pie plate. Fit pastry in plate and cut excess to overlap edge by 1 inch. Heat undiluted apple juice concentrate and cinnamon in a large saucepan. Add apple slices and cook until partly tender. Remove apple slices.

Mix cornstarch and water until smooth. Add to juice in saucepan and cook, stirring constantly until thick. Combine apples and sauce. Cool slightly. Fill unbaked pastry shell and dot top of fruit with butter. Roll out top crust to fit over top. Cut excess to fit and form a high fluted edge. Bake in a preheated 375 degree oven 45 minutes until golden brown.