2 refrigerated 9” pie crusts
3 pounds granny smith apples., approximately 6 cups
12 oz apple juice concentrate
3 T corn starch
1 T ground cinnamon
Preheat oven to 350.
Line a 9”metal or ceramic pie pan with one pie crust. Set aside.
Whisk together 1/2 c apple juice with cinnamon and corn starch in a small bowl. Set aside.
Peel and core apples, then thinly slice. Place apples in large saucepan with remaining juice concentrate and simmer over medium high heat for 10 minutes. Add corn starch mixture and stir until thickened.
Pour apple mixture into prepared pie pan and cover with second pie crust. Flute and vent as desired.
Bake 45 minutes and cool completely before slicing.
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