CRUST:

15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:

1 c. apple juice
1 c. orange juice
3/4 c. sugar
7 c. (7-8 med.) apples, peeled, cut into 1/2" 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
1/4 tsp. vanilla
1-3 tbsp. chopped walnuts

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Refrigerate remaining crust for later use.) Bake at 450 degrees for 9 to 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 a boil. Add apple wedges. Cover; bring to a boil. Reduce heat; simmer, covered until tender, but not soft, 3 to 5 minutes. Using slotted spoon, remove apples from juice mixture; set aside.

In 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 soft peaks form. Add 2 tablespoons sugar and 1/4 teaspoon vanilla; beat until stiff peaks form. Garnish pie with whipped cream and chopped walnuts. Recipe makes 8 servings.