1 cup fresh or frozen cranberries (Ocean Spray)
3/4 cup sugar
1 tbsp. cornstarch
2 tbsp. apple cider or water
1 pkg. prepared pie crusts (Pillsbury)
5 cups sliced and peeled apples (about 4 large apples)
2/3 cup sugar
2 tbsp. cornstarch
1 tsp. milk, for brushing top
2 tsp. sugar, for sprinkling

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

Preheat oven to 425°F.

Prepare pie crust according to package directions. Line 9-inch pie pan.

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 prepared 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°F for 45 to 55 minutes or until golden brown and apples are tender.

Tip: Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Makes 8 servings.

Submitted by: Amy D.