6 cups sliced peeled tart apples (approx. 4 large)
1/3 cup apple juice concentrate
2 tablespoons quick cooking tapioca
1 teaspoon ground cinnamon
1 unbaked pastry shell (9 inches)
1/2 cup chopped walnuts (up 3/4 cup to taste)
In a large bowl, combine the first four ingredients; let stand for 15 minutes. Stir and pour into pastry shell.
Sprinkle with nuts. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes longer or until apples are tender. Cover edges with foil during the last 15 minutes if necessary.
Let the pie cool before serving.