Categories: Pies, Desserts 
      Yield: 8 servings 
  
           Double Crust Pie Crust 
    3/4 c  Sugar 
    1/4 c  Corn starch 
      1 t  Cinnamon 
      5 c  Peeled apple slices 
      2 c  Cranberries, fresh or frozen 
    1/3 c  Corn syrup, light or dark 
      1 T  Butter or margarine 
           Milk 
           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.