2 (9 inch) pie crusts
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
3 tablespoons cornstarch
1 tablespoon ground cinnamon
6 cups sliced green apples
Preheat the oven to 350 degrees F (175 degrees C).
Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.
Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in the preheated oven until crust is golden brown, about 45 minutes.
