If its the same recipe and process you've used before, then it is likely the juice, as Sashurlow said. I notice significant changes batch to batch, most likely traced to every batch of juice being a little different from the other. I think that is part of the charm of cider.
If you are making dry cider, I would let it age. Often dry cider will regain its apple flavor with aging and time.
As Oldmate said, if you are able to backsweeten with apple juice and then stop the fermentation, that will give you a sweeter cider and more apple flavor.