1 double crust pastry
1 can (6 oz.) frozen apple juice, undiluted
3/4 tsp. cinnamon
3 c. sliced apples
1 tbsp. cornstarch
1/4 c. water
1/2 tsp. butter

Roll pastry to fit 9 inch pie plate. Heat undiluted apple juice and cinnamon in saucepan. Add apple slices and cook until partially tender. Remove apple slices, mix cornstarch and water until smooth. Add to juice and cook until thick. Combine apples and sauce. Cool slightly. When cool fill pastry shell and dot with butter. Put top on pie, with vent holes cut in it. Bake at 375 degrees for 45 minutes until golden brown.