A few notes.
First is that most apple juice and apple cider is reconstituted from concentrate, pasteurized and even has some preservatives added to it. Blecch.
Instead it is far better to make your own apple cider and apple juice, and even some mini-refrigerator hard cider.
You do need fresh, cored and peeled ripe apples (with the bruises cut out) and a fruit and vegetable juicer.
You usually get best results from a blend of apples: Gala, Fuji, Rome, Granny Smith, Honey Crisp, Braeburn, Cox’s Orange Pippin (possibly the tastiest), Pink Lady, Macintosh and Yellow Delicious. (Red Delicious are “decorative” apples, they look pretty but their flavor is not so hot.)
When you juice them, the cider should be cloudy, and you need a 2 or 3 gallon yield. If you want some hard cider sooner than your apple pie Moon, take a gallon of the cider juice and stir in a bunch of sugar, and put it in your otherwise empty miniature refrigerator set at 60F, which is optimal for fermentation for a week or two, stirred every other day.
When you get a good, strong alcohol flavor, and most of the sweetness is gone, set the refrigerator to its coldest freeze overnight. The next day pour off the pint or so hard cider from atop the rest of the gallon of water ice and fermented apple pulp.
Once you taste the hard cider, compare it with Apfelkorn liquor, made by Berentzen. It is sweet apple schnapps, and while by itself it tastes okay, compared to homemade hard cider it should taste like industrial solvent.
With the other fresh cider, filter half so you have a gallon each of cider and apple juice, then continue with the recipe for apple pie Moon.