2 folded ready-to-use 9-inch pie crusts
2 1/2 lb. Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
2/3 c. plus 1 tbsp. sugar
1/3 c. frozen apple juice concentrate, thawed
3 tbsp. cornstarch
2 tbsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 egg, beaten with 1 tbsp. water

Heat oven to 400°F. Fit one pie crust into 9-inch pie plate. Set aside. Unfold the other pie crust. Cut into 1-inch wide strips. Combine sliced apples, the 2/3 cup sugar, the apple juice concentrate, cornstarch, lemon juice, cinnamon, nutmeg and salt in large bowl. Pour apple filling into crust in pie plate. With pie crust strips, weave a lattice over top of pie. Crimp ends of lattice strips under edge of crust. Brush egg wash over lattice. Sprinkle with the 1 tablespoon of sugar.

Bake in 400°F oven for 55 minutes. If edges begins to get too dark after 20 minutes, cover them with foil. Let cool on wire rack.