Pre-bake a pie crust, let cool, set aside.
Clean and hull strawberries, and dry with a paper towel. Set aside.
In a small bowl, whisk together cornstarch and ¼ cup apple juice. Set aside
Take 1/4th of the cleaned and hulled strawberries, and place them in a medium sized saucepan with sugar and ½ cup of apple juice.
Place saucepan over medium heat and begin cooking. While heating, use a potato masher or forks to mash the strawberries in the saucepan.
Add in lemon juice and lemon zest and bring entire mixture to a boil, stirring frequently.
Once mixture is boiling, gradually stir cornstarch mixture into boiling strawberry mixture.
Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
Once thickened, pull off the heat, and carefully fold the uncooked strawberries into the mashed strawberry glaze.
Let sit for about 5 minutes to let mixture begin to cool and set up.
Add the whole mixture to the pie crust.
Cover and chill in the refrigerator for several hours.
Just before serving, in a small bowl, whip cream until soft peaks form.
Serve each slice of pie with a dollop of stabilized whipped cream.