2 pie crusts
3/4 c. sugar
1/4 c. cornstarch
5 c. peeled apple slices
2 c. fresh or frozen cranberries
1/3 c. light or dark corn syrup
1 tbsp. butter
Milk
Sugar

Preheat oven to 450 degrees. In large bowl stir sugar, cornstarch, and cinnamon until well mixed. In another bowl mix apples, cranberries and corn syrup. Add fruit to sugar mixture; mix to combine spoon mixture into pie crust lined pan. Dot with butter. Top with second crust; flute edges. Cut four 4 inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to form petals.

Brush crust with milk; sprinkle with sugar. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees; continue baking 40-45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. (Cover edge of pie crust with foil during last 15-20 minutes to prevent excessive browning.)