Pastry crust for 8 inch, 2 crust pie (below)
1/2 c. frozen apple juice concentrate
1 1/2 - 2 tsp. flour
1/2 - 1 tsp. cinnamon, nutmeg or apple pie spice
1/2 tsp. lemon juice, optional

PASTRY PIE CRUST:

1 c. flour
Dash salt
1/3 c. shortening
2 tbsp. cold water

Divide pastry into two parts and roll thin to fit an 8-9 inch pie plate. Set aside.

Mix apples, apple juice, thickener and spice and stir until apples are well coated. Add lemon juice, if desired to keep apples a lighter color. Taste one piece of apple to check the spice.

Pour into pastry lined pan and top with second crust or pastry strips. Seal the edges and cut slits into the top crust to allow steam to escape. Bake at 425 degrees for 40-45 minutes until golden brown. Serve warm or cold.

Crust: In small bowl, mix flour and salt. Add shortening and cut into flour until particles are about the size of peas. Add water and mix with fork until dough forms a ball. Roll out on a floured board or pastry canvas. If rolled very thin will make 9-10 inch pie shell.