2 c. cranberries
3/4 c. apple juice
1/4 c. cornstarch
1 c. sugar
1 lb. cooking apples (combination of Granny Smith & Mcintosh)
Pastry for 9" double crust pie

In medium saucepan, combine cranberries and apple juice. Bring to boil over high heat. Reduce heat and simmer 3 minutes or until skins on cranberries begin to 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.

Heat oven to 375 degrees. Spoon filling into pie crust.

Roll remaining pastry into 10 inch circle. Cut pastry into 11 strips. Lay 5 strips evenly spaced across pie. Lay remaining 6 strips so they overlap bottom strips at an angle. Press strips into edge of pie crust and trim. Flute edges. Brush pastry with water and sprinkle lightly with sugar. Bake at 30-35 minutes until golden brown.