- 1/4 cup apple juice
- 1/2 cup brown sugar
- 4 tbsp light butter (stick or tub) at room temperature
- 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
- 2 tbsp cornstarch
- 2 refrigerated ready-made piecrusts
- 1 tsp cinnamon
- Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.