4 c. sliced peeled apples (sweet varieties best)
1/2 c. frozen apple juice concentrate (undiluted)
1 1/2 - 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice, optional
1/2 to 1 tsp. cinnamon,. nutmeg or apple pie spice
1 unbaked 2 crust pie shell

Divide pastry into 2 parts and roll thin to fit an 8 or 9 inch plate. Set aside. Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated. Add lemon juice if desired, to keep apples lighter- colored. Taste 1 piece of apple to check the spice. Pour into pastry-lined pie pan and top with the second crust of pastry strips. Seal the edges and cut slits in the top to allow steam to escape. Bake at 425 degrees for 40-45 minutes, until golden brown. Serve warm or cold.