2 c. cranberries
3/4 c. apple juice
1/4 c. cornstarch
1 c. sugar
1 lb. cooking apples, peeled, cored & cubed
Pastry for 9" double crust pie

1. In medium saucepan, combine cranberries and apple juice. Bring to boil over high heat. Reduce heat to low and simmer 3 minutes or until skins on cranberries pop. Stir cornstarch into sugar then stir into cranberries. Cook about 2 minutes or until mixture bubbles and thickens. Remove from heat and stir in apples.

2. Heat oven to 375 degrees. Line 9" pie dish with half the pastry, trimming to 1" beyond edge of dish. Spoon filling into pie crust.

3. Roll remaining pastry into 10" circle. For lattice top, cut top pastry into 11 strips. Lay 5 strips evenly spaced across pie. Lay remaining 6 strips so they overlap bottom layer to form diamond pattern. Lightly press edges into crust. Brush with water and sprinkle with additional sugar.

4. Bake 30 to 35 minutes or until golden brown.