CRUST:

15 oz. Pillsbury all-ready pie crust
1 tsp. flour

FILLING:

1 c. apple juice
1 c. orange juice
7 c. apples (7-8 med.) peeled, cut into 1/2 in wedges
1/4 c. cornstarch
1 tbsp. butter
1/8 tsp. salt
1/4 tsp. vanilla

TOPPING:

1/2 c. whipping cream
2 tbsp. sugar
1-3 tbsp. chopped walnuts

Heat oven to 450 degrees. Prepare crust according to package directions for unfilled 1 crust pie using 9 inch pie pan. Refrigerate remaining crust for future use. Bake at 450 degrees for 9-11 minutes or until light golden brown. Cool completely.

In large saucepan, combine 3/4 cup of the apple juice, 3/4 cup of the orange juice and 3/4 cup of sugar; bring to boil. Add apple wedges. Cover; bring to a boil. Reduce heat; simmer, covered until tender, but not soft, 3-5 minutes. Using slotted spoon, remove apples from juice mixture; set aside.

In a small bowl, combine remaining juices and cornstarch; blend well. Stir into hot juice mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook 1 minute; remove from heat. Add butter, salt and 1/4 teaspoon vanilla; mix well. Cool 10 minutes; add reserved apples.

Pour into cooled baked crust. Refrigerate until set, about 3 hours. In small bowl, beat whipping cream until stiff peaks form. Garnish pie with whipped cream and chopped walnuts. Makes 8 servings.