Ingredients:
1 double crust pie crusts
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup apple juice
4 medium apples for pies, peeled and chopped, about 4 1/2 cups
2 cups cranberries ( fresh or frozen)
1/3 cup corn syrup ( light or dark)
1 tablespoon butter or 1 tablespoon margarine
milk
sugar
Directions:
Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans
Heat oven to 450F.
Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well.
Add thawed cranberries and corn syrup, mixing well.
Spoon into pie crust-lined pan, dot with butter, top with second crust.
Cut slits to let steam escape and brush with milk and sprinkle with sugar.
Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling.
Cool on wire rack and store in fridge.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.