1/3 c frozen apple juice concentrate
4 packs artificial sweetener
2 tbsp cornstarch
1 tsp cinnamon
pastry for double crust pie
8 c thinly sliced baking apples
1 tbsp butter

Combine first 4 ingredients. Line pie plate with bottom crust; add apples. Pour juice mixture over apples, dot with butter. Roll out remaining pastry to fit top of pie, cut slits or an apple shape in top, place over filling; seal and flute edges.

Bake at 375 for 30 min. Increase oven to 400°F bake 15-20 min or until apples are tender.