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Apple Cranberry Pie (Makes 8 Servings)
3 cups apples, peeled, cored and sliced
1 1/2 cups cranberries
1 1/2 cups water
1/4 cup granulated sugar
1 (3 1/2-ounce) package raspberry gelatin
1 (3 1/2-ounce) package vanilla pudding mix
Pastry for (9-inch) double-crust pie - divided use
In a saucepan, combine 3 cups sliced apples, 1 1/2 cups cranberries, 1-1/2 cups water, and 1/4 cup sugar.
Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring frequently.
Stir in to the apple-cranberry mixture, 1 package raspberry gelatin and 1 package vanilla pudding mix.
Bring to a boil, stirring constantly.
Remove from the heat.
Let stand for 5 minutes.
Pour the fruit mixture into a baked pastry shell (baked according to directions on package or favorite recipe).
Cool and set aside.
Thinly roll out the remaining pie pastry.
Cut into shapes with a cookie cutter then place on a baking sheet.
Bake at 425°F for 8 minutes.
Cool then arrange on the pie.
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