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Apple-Cranberry Pie

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

1. 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.
2. 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.
3. Pour the fruit mixture into a baked pastry shell (baked according to directions on package or favorite recipe). Cool and set aside.
4. Thinly roll out the remaining pie pastry. Cut into shapes with a cookie cutter then place on a baking sheet.
5. Bake at 425°F (220°C) for 8 minutes. Cool then arrange on the pie.

Makes 8 servings.