I think apple juice would require quite a bit of testing and playing around with. If your going to work with apple juice try your hands at a cider or at least read up about them and how the yeast will consume all the sugars from the apples juice. I made a batch of cider and added fresh pears in the fermenter and the final product ended up like a dry white wine, I didnt get any of the flavors of what was in there. You have to kill the fermentaion at some point to keep the fruit flavors and then force carbonate later. Extract would be simpler to use.
Not exactly the same but a modified holiday porter recipe would be interesting. It has spices like nutmeg / clove, vanilla etc.. shoot for a nice golden / amber color swap roasted grains with something lighter but malty.