Cranberry Apple Pie

In a large bowl, combine sliced apples, cranberries, sugar, spices, and corn starch.

Line a 9-in. deep dish pie plate with bottom pastry. Trim crust to outer edge of the pie plate. Fold crust over and flute to create a pretty edge.

Add filling. Dot with 2 Tablespoons of butter.

You can just cover with top crust and cut slits to vent OR for lattice crust...

Roll the remaining pie crust on a flour surface about 1/8 -1/4 inch thick. Using a sharp knife or pizza roller, cut into 1 inch thick slices.

Lay 5-6 strips across the top of the pie with 1/2 inch space in-between. Trim strips to lay just inside the edge of the crust. Weave another 5 strips crosswise, weaving up and under the original strips. Switching every other strip. Trim strips again.

Take remaining pie dough and roll out 1/4 inch thick. Using small shape cutters, cut out leaves, acorns, etc. Brush strips and edge with milk using a pastry brush.

Starting with leaf cut-outs place at the edge of every strip. Fill remaining spaces with other cut outs. Roll scraps into long "vines" and weave in and around cut-outs.

Brush entire pie with milk. Sprinkle with sugar.

Place pie on baking sheet.

Bake in preheated 350° oven for 55-65 minutes. At 45 minutes check crust. If golden brown tent with foil. Continue baking until filling is bubbling.

Allow to cool.