1 c. fresh or frozen cranberries
3/4 c. sugar
1 tbsp. cornstarch
2 tbsp. apple cider or water
1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
5 c. (4 lg.) sliced, peeled apples
2/3 c. sugar
2 tbsp. cornstarch
1 tsp. milk
2 tsp. sugar

In small saucepan, combine cranberries, 3/4 cup sugar, 1 tablespoon cornstarch and apple cider or water. Bring to full boil over medium heat, stirring frequently; boil gently 5 minutes. Cool 15-20 minutes.

Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan.

Heat oven to 425 degrees. In large bowl, combine apples, 2/3 cup sugar and 2 tablespoons cornstarch; toss to coat apples. Stir in cooled cranberry mixture; toss lightly. Spoon into pie crust lined pan. Top with second crust; seal and flute edges. Cut slits in top crust; brush with milk and sprinkle with 2 teaspoons sugar.

Bake at 425 degrees for 45-55 minutes or until golden brown and apples are tender. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. 8 servings.