1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. shortening
4 tbsp. water

Make crust: Combine flour and salt. Cut in the shortening until large flakes form. Stir in the water with a fork and press the dough together to form a flat round. Roll the dough out on a lightly floured surface and place in the bottom of a 9 inch pie pan. Trim the dough and crimp. Set aside.

FILLING:

1 c. thawed frozen apple juice concentrate
1 (16 oz.) can pumpkin
3 tbsp. butter, melted and cooled slightly
3 eggs, lightly beaten
1/2 c. Half and Half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves

Make filling: Pour the apple juice concentrate into a medium saucepan, bring to a boil, reduce the heat and simmer for 7 minutes. Cool. Combine the pumpkin, apple juice, butter, eggs, Half and Half, cinnamon, nutmeg and cloves; whisk the mixture until completely smooth. Pour the filling into the crust.

Place the pie in a 350 degree oven and bake 40 minutes, or until the pie is set in the center. Cool the pie on a wire rack and refrigerate. Bring out of the refrigerator 1 hour before serving.