Mix the apple juice, cornstarch and cinnamon until well blended.

Heat in a large saucepan until hot and thickened.

Pour in the apples and gently stir to coat all of the apples.

Remove from heat and set aside.

Roll out the pie dough to fit in a 10 x 15 x 1-inch deep baking sheet leaving extra dough over the sides.

Fill with the apple mixture.

Roll out the rest of the pie dough and cut into 1-½ inch strips.  Lay the strips cross ways over the apples.  Then weave the rest of the strips over those making a criss-cross pattern.  Turn the edges over and flute with your fingers.

Cover the edges with foil and bake in a 400˚ oven for 45-60 minutes or until apples are tender and crust is lightly browned.

Remove from oven and place on a cooling rack to cool.

Mix all the ingredients for the glaze together and drizzle over the top.