Prep: 15 min. Bake: 50 min

1/3 cup thawed apple juice concentrate
Sugar substitute equivalent to 8 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
Pastry for double-crust pie (9 inches)
8 cups thinly sliced peeled tart apples
1 tablespoon butter

1/3 cup thawed apple juice concentrate 2 teaspoons cornstarch 1 teaspoon ground cinnamon 8 cup s thinly sliced peeled tart apples 1 tablespoon butter

Combine the first four ingredients. Line pie plate with bottom crust; add apples. Pour juice mixture over apples; dot with butter. Roll out remaining pastry to fit top of pie; cut slits or an apple shape in top. Place over filling; seal and flute edges. Bake at 375° for 35 minutes. Increase oven to 400°; bake 15-20 minutes or until apples are tender. Yield: 8 servings