1 prepared 10 inch deep dish pie crust, with enough extra for a lattice topping
6 oz can unsweetened apple juice concentrate
2 tablespoon cornstarch or arrowroot
5-6 large Braeburn apples
1 tablespoon non-hydrogenated vegan margarine
1 teaspoon cardamom
1/4 teaspoon salt
Heat juice and thicken with cornstarch. Add margarine and cardamom. Peel and slice apples. Dump into pan of hot juice and stir. Sprinkle with salt. Pour into prepared pie she'll and top with lattice. Bake at 350 for 45 minutes. Serve hot or cold with Sweet Cashew Cream, if desired.