Add ½ cup apple juice, cornstarch, and sugars in a blender. Pulse for 3-second increments until the mixture is combined and there are no visible cornstarch clumps; set aside.
In a large skillet over medium heat, add the remaining 2 cups of apple juice, butter, apple pie spice, and a pinch of salt, and place the apples in an even layer in the pan.
Bring the juice mixture to a simmer, and adjust the temperature to keep the heat at a simmer, and cook the apples until they are fork-tender, turning them every couple of minutes, for a total of 10-15 minutes. Be careful not to over-cook the apples because they will turn mushy!
Use a slotted spoon to remove the apples from the pan, leaving most of the apple juice in the pan. Place the apples in a bowl while you make the sauce.
Make sure the burner heat is on medium, and slowly whisk the apple juice and cornstarch mixture into the hot apple juice in the pan.
Continue to whisk constantly until the sauce thickens and bubbles.
Pour the sauce over the apples.
Toss to coat the apples in the sauce.
Make sure you cut the apples into equal pieces so they cook evenly. I used an apple slicer and corer and then cut each wedge into 3 slices to get the exact 1/2 inch measurement.
Do not overcook the apples because they will turn to mush!
I like to save a little money by making my own spice blends at home. Check out my recipe for Apple Pie Spice.