1 (9 inch) double pie crust pastry
1 (6 oz.) can apple juice concentrate, undiluted
3/4 tsp. cinnamon
3 c. apple slices
1 tbsp. cornstarch
2 tbsp. water
1 1/2 tbsp. butter

Roll out half of the pastry to fit a 9 inch pie plate. Fit into pie pan and trim pastry 1 inch beyond rim of pie pan. Heat undiluted apple juice concentrate and cinnamon in a large saucepan. Add apple slices and cook until partly tender. Remove apple slices. Mix corn starch and water until smooth. Add to juice in saucepan and cook, stirring constantly until thick.

Combine apples and sauce; cool slightly. Fill unbaked pastry shell and dot top of fruit with butter. Roll out remaining pastry and fit over top. Trim pastry 1 inch beyond rim of pie pan. Fold edges under and flute. Cut vents in top of pastry. Bake in preheated 375 degree oven for 45 minutes until golden brown.