Mrs. Booker said, "I don't ever bake my pies at that high a temperature, because my stove will overcook it." She recommends baking it at 400 and then reducing the heat to 350, because ovens vary.

Mrs. Higdon also gave another version she hasn't tried yet. "It's basically the same thing, except it calls for one unbaked 9-inch pie shell and either walnuts or pecans."

1	6-ounce can	Frozen apple juice, thawed and undiluted
2	Tbsps	Cornstarch
1	Tbsp	Margarine
1	tsp	Cinnamon or apple pie spice
6		Apples, peeled and diced
1	10-inch	Double pie crust (for bottom and top) or two 10-inch pie crusts

• Combine juice and cornstarch in a saucepan and bring to a boil, stirring constantly. Add margarine and cinnamon; mix well. Stir in apples.
• Spoon into 10-inch pie crust; top with second crust and seal.
• Bake at 425º for 30 minutes and then reduce the heat to 375 and bake 30 minutes longer.