Categories: Pies, Desserts 
      Yield: 8 servings 
  
      1 x  Double Crust Pie Crust              2 c  Cranberries, fresh or frozen 
    3/4 c  Sugar                             1/3 c  Corn syrup, light or dark 
    1/4 c  Corn starch                         1 tb Butter or margarine 
      1 ts Cinnamon                            1 x  Milk 
      5 c  Peeled apple slices                 1 x  Sugar 
  
  Prepare pie crusts for filled two-crust pie using 9-inch pan.  Heat oven    
  to 450F.  In a large bowl, stir sugar, corn starch and cinnamon until well  
  mixed.  In another large bowl, mix apples, cranberries and corn syrup.     
  Add fruit to sugar mixture.  Mix to combine.  Spoon into pie crust-lined    
  pan.  Dot with butter.  Top with second crust; flute.  Cut four 4-inch    
  slashes in center of crust forming a criss-cross design.  Peel back center  
  points and press lightly in crust to hod and form 8 petals.  Brush crust    
  with milk; sprinkle with sugar.  Bake at 450F for 10 minutes.  Reduce    
  temperature to 350F; continue baking 40 to 45 minutes or until golden    
  brown.  Cool completely on wire rack.  Store in refrigerator.