| 1 | Prepare pie crusts for filled two-crust pie using 9-inch pan. |
| 2 | Heat oven to 450°F. |
| 3 | In a large bowl, stir sugar, corn starch and cinnamon until well mixed. |
| 4 | In another large bowl, mix apples, cranberries and corn syrup. |
| 5 | Add fruit to sugar mixture. |
| 6 | Mix to combine. |
| 7 | Spoon into pie crust-lined pan. |
| 8 | Dot with butter. |
| 9 | Top with second crust; flute. |
| 10 | Cut four 4-inch slashes in center of crust forming a criss-cross design. |
| 11 | Peel back center points and press lightly in crust to hod and form 8 petals. |
| 12 | Brush crust with milk; sprinkle with sugar. |
| 13 | Bake at 450f for 10 minutes. |
| 14 | Reduce temperature to 350°F; continue baking 40 to 45 minutes or until golden brown. |
| 15 | Cool completely on wire rack. |
| 16 | Store in refrigerator |
