Double Crust Pie Crust
3/4 c  Sugar
1/4 c  Corn starch
1 ts Cinnamon
5 c  Peeled apple slices
2 c  Cranberries, fresh or frozen
1/3 c  Corn syrup, light or dark
1 tb Butter or margarine
Milk
Sugar

Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to
450F. In a large bowl, stir sugar, corn starch and cinnamon until well
mixed. In another large bowl, mix apples, cranberries and corn syrup. Add
fruit to sugar mixture. Mix to combine.
Spoon into pie crust-lined pan. Dot with butter.
Top with second crust; flute. Cut four 4-inch slashes in center of crust
forming a criss-cross design. Peel back center points and press lightly in
crust to hod and form 8 petals. Brush crust with milk; sprinkle with
sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue
baking 40 to 45 minutes or until golden brown. Cool completely on wire
rack. Store in refrigerator.