Quarter apples, removing seeds. Push apple quarters through cone #4, removing large pieces with skin. Place apples in large bowl.
Spoon 1/2 of the juice concentrate into saucepan, begin warming on medium-low heat.
Spoon cornstarch into remaining cold juice concentrate, mix with whisk or fork until smooth.
Slowly add cornstarch mixture to juice on stove, stirring constantly with whisk until it becomes a thick creamy consistency. (If you cook it too long it will become too thick and harder to mix in).
Sprinkle cinnamon & fruit juice over apples and mix gently – until all apples are covered.
Pour filling into pie shell. Cover with top crust, seal, and flute edges. Poke a hole in top crust or slit with a knife.
Bake at 375 degrees for until the top starts to lightly brown (15 minutes) then turn it down to 350 for another 30-40 minutes or until crust is golden brown. Pie will drip, so make sure to put a cookie sheet or foil on rack beneath pie. (Not directly under pie itself).
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