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Steps
1
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2
In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes longer or until mixture is very thick. Remove from heat; add chopped apple. Stir until well combined.
3
Using 3-inch round cutter, cut 12 rounds from each crust, rerolling and shaping as necessary. Place 12 rounds on cookie sheet. Spoon 1 heaping tablespoonful filling on center of each of 12 rounds.
4
Cut small hole in center of each of remaining 12 rounds. Place 1 on top of each round with filling. Pinch edges to seal. Lightly brush tops with milk, and top with coarse sugar.
5
Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature with ice cream.
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Store leftover pies in single layer tightly covered up to 2 days.
Serve with cinnamon ice cream for a festive twist.
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