Ingredients: 2 cups fresh or frozen cranberries 1½ cups sugar 4 tablespoons cornstarch 2 tablespoons water 1 box refrigerated piecrusts, softened as directed on box 5 to 6 cups peeled, sliced apples (5 to 6 medium) ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg

Directions: In a 1-quart saucepan mix cranberries, 1 cup sugar, 1 tablespoon cornstarch, and water. Bring to boiling. Boil 5 minutes. Cool 15 minutes. Preheat oven to 425°F. Place one piecrust in a 9-inch glass pie plate. In a large bowl mix apples, remaining ½ cup sugar, remaining 3 tablespoons cornstarch, cinnamon, and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Makes 8 servings. Recipe from Pillsbury. *See more recipes in our dessert collection