Place 1/3 cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
Bring remaining 2/3 cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
Meanwhile, with mixer on medium-high, beat 1 1/2 cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
Chop the can of apple pie filling. Set aside 1/2 cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
Pour/spoon into pie crust and let set 2 hours or overnight.
Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.