2 9-inch pastry shells
2 c. peeled and sliced ripe cooking apples
1/2 c. frozen apple juice concentrate
1-1/2 tsp. Minute Tapioca
1 tsp. cinnamon
1 tbsp. butter

Heat apple juice concentrate in saucepan. Add apple slices. Cover and simmer until tender (only takes a few minutes). Stir in tapioca. Add cinnamon. Simmer until mixture begins to thicken. Pour filling into unbaked pie shell. Dot with butter. Cover with pastry top.

Bake at 350°F for 30 minutes.

For fuller pie, use 4 cups apples and 1 6-ounce can of apple juice concentrate.