Place apples and undiluted apple juice into a large pan. Bring to a boil, reduce heat and simmer, covered for about 5 minutes.
Dissolve cornstarch in water. Gently stir cornstarch into apple mixture.
Bring to a boil, reduce heat and simmer, covered for 10 to 15 minutes or until apples begin to soften. Stir in cinnamon.
Fill pastry shell with apples and cover with top crust. Bake at 350 degrees for 45 minutes. Baste with melted margarine or butter after baking.
This is from the archives of my Grandmother, Ethel Eynard. Jefferson City, MO. 1980. My father was a diabetic, and finding tasty baked goods that were sugarless. This pie is quite good, and you won’t even miss the sugar.