My sister was a brittle diabetic since childhood and very routinely in the hospital while she was alive. I had many opportunities to care for her and her children over the years. One of the things I took on as a challenge was to learn how to cook for her, especially after her kidneys failed and she needed more help. This pie was a special treat for her, and extremely good tasting for the rest of us.

1/3 cup frozen apple juice concentrate, thawed
1 tablespoon cornstarch
1 teaspoon ground cinnamon
pastry for double-crust pie (9 inches)
8 cups thinly sliced peeled Fuji or Honeycrisp apples
1 tablespoon salt-free butter or margarine

Combine the apple juice, cornstarch and cinnamon. Line a pie plate with the bottom crust; add apples. Pour juice mixture over apples; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Bake at 375 degrees for 35 minutes. Increase temperature to 400 degrees, bake 15-20 minutes longer or until apples are tender. Watch carefully for excessive browning and cover with foil if needed. Serves 8