2 c. flour
3/4 c. vegetable shortening
1/2 c. cold water
Dash of salt

FILLING:

6 c. thickly sliced apples
1/2 c. raisins
1 1/4 c. apple juice concentrate
1 1/2 tbsp. corn starch
1 tsp. cinnamon
Dash of allspice

Prepare crust as for any pie. Roll out bottom crust and place in 9 inch pie pan.

Fill with apple mixture: Heat 1 cup concentrate to boiling. Add 1/4 cup concentrate mixed with corn starch. When translucent and slightly thickened, remove from heat. Cool 10 to 15 minutes.

Toss apples until coated. Pour into pie pan. Prepare top crust, place over apples. Trim edges, fold under, flute or press with fork. Bake at 400 degrees for 35 to 40 minutes.

Serves 8. NOTE: This is a great occasional treat for diabetics.