Combine crumbs and butter in a 9 inch pie plate. Press onto bottom and sides of pie plate.
Mix apple juice, sugar and corn starch in saucepan; cook on medium heat 2 minutes or until thickened, stirring constantly. Remove from heat. Add jelly powder; stir 2 minutes until completely dissolved.
Place strawberries, cut sides down, in crust.
Pour jelly mixture over strawberries. Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.
Kraft Kitchen Tips!
Garnish each serving with dollop of Cool Whip Topping and a fresh strawberry.