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1 double crust pastry for 9 inch pie
3/4 c. (or 6 oz.) frozen apple juice concentrate
2 tsp. cinnamon
1/2 tsp. nutmeg
Dash cloves and allspice
3 1/2 c. fresh, sliced apples
1 tbsp. cornstarch
1/4 c. water
1 tbsp. butter

Roll out half of your pastry to fit a 9 inch pie plate. Trim excess to overlap only 1 inch. In large sauce pan, heat undiluted apple juice concentrate and spices. Add apple slices; cook on medium heat a few minutes until partly tender. Transfer apple slices to small bowl. Set aside apple juice mixture. In another small bowl, combine cornstarch and water, stirring until they form a smooth mixture. Add cornstarch mixture to juice in sauce pan; cook on medium heat, stirring constantly until thick. Add apples to sauce mixture, removing it from heat. Allow mixture to cool slightly. Fill the unbaked pastry shell with pie filling. Dot top of fruit with butter. Roll out top crust; fit over top of filled pie plate. Trim pastry to 1 inch beyond rim, forming a high, fluted edge. Cut several slits in top of pastry. Bake at 375 degrees for 40 minutes or until golden brown. Makes 6 servings: 78 calories, 25 mg. sodium, 2.2 grams fat.
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