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