1 (2 crust) pie dough
2 (12 oz.) bags cranberries
1 2/3 c. sugar
1/4 c. water
2 tbsp. cornstarch mixed with 3 tbsp. water
3 lg. Granny Smith apples, finely chopped and peeled
1 tbsp. milk
1 tbsp. sugar

Coarsely chop cranberries in blender. Scrape into a heavy pot. Stir in 1 2/3 cup sugar and the water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes, stirring often until bubbly and syrupy. Stir in cornstarch mixture and simmer 1-2 minutes, or until thickened. Stir chopped apples into cranberry mixture. Remove from heat and let cool. Can be made day ahead and refrigerated.

Line pie plate with dough and spread filling in. Cover with lattice top and seal edges. Brush with milk and sprinkle with sugar. Bake 45-55 minutes at 375 degrees.