Cranberry Apple Pie

• 1 pastry for double-crust deep dish pie
• 1 cup corn flakes, lightly crushed
• 12 cup raisins
• 1 (12 ounce) bag cranberries
• 14 cup apple cider
• 14 cup cranberry liqueur
• 1 12 cups sugar
• 4 12 tablespoons cornstarch
• 12 teaspoon ground mace
• 6 cups tart apples, peeled & sliced
• 12 tablespoon unsalted butter

1. Prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller.
2. Wrap the smaller ball in wax paper & chill.
3. Roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang.
4. Sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
5. In a saucepan combine raisins, berries, cider & liqueur.
6. Cook & stir 5-8 minutes until berry skins pop.
7. Preheat over to 425 degrees F & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
8. Combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture.
9. Cook quickly, stirring constantly, until mixture thickens & bubbles.
10. Remove from heat & stir in apples.
11. Set aside to cool.
12. Roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
13. Spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
14. Weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high.
15. Cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
16. Bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes.
17. Remove the edge liner & bake another 25-30 minutes or until crust is golden brown.
18. Cool completely on a wire rack before refrigerating.

pastry, corn flakes, raisins, cranberries, apple cider, cranberry liqueur, sugar, cornstarch, ground mace, tart apples, unsalted butter

Taken from www.food.com/recipe/cranberry-apple-pie-204866 (may not work)