Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    pie crust -- (9 inch)
     3/4  cup           sugar
     1/4  cup           cornstarch
   1      teaspoon      cinnamon
   5      cups          apples -- peeled, sliced
   2      cups          cranberries -- fresh or frozen
     1/3  cup           corn syrup -- light or dark
   1      tablespoon    butter or margarine
                        milk
                        sugar

Preparation:

Preparation Time: 1:00 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 hold 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.