Original recipe called for 2 cups each thinly sliced apple and fresh or thawed cranberries. The first pie was made to those specifications, and came out good. The second pie came out even better with the changes.
The Second Pie:
3-4 cups thawed cranberries (I buy the jumbo bag every fall and use it throughout the year, storing it in the freezer the rest of the time). It takes a few hours for the cranberries to thaw completely, but it's well worth it.
2-3 cups thinly sliced apple
2 pie crusts (I go with Pillsbury rolled refrigerated ones to save time, but you can make your own)
1 cup to 1-1/4 cup sugar, to taste (cranberries are darn tart and the apples aren't enough to compensate. Original recipe called for only 3/4 cup sugar, but you really need more if you add more cranberries)
2 tablespoon lemon juice (original recipe: 1 tbsp)
3 tablespoon flour (original recipe: 1-1/2 tbsp)
cinnamon. I did a big "poof" from my squeeze cinnamon bottle, the really huge one I got from Sam's Club. I estimate it's maybe 3 teaspoons of cinnamon. It's a lot of cinnamon, but it's not overpowering in the final product. I used the same amount in both pies.
Mix fruit, sugar, lemon juice, flour and cinnamon together; make sure the apple slices don't stick together. Place pie crust in a standard 9" pie plate. Fill with fruit mix and top with other pie crust. Crimp, seal, and slit as usual. Wrap edges with foil or a pie shield.
Bake at 400 for 30 minutes. Remove foil/shield and reduce temp to 375. Bake another 20-30 minutes - the more fruit you have, the longer it needs to bake - or until fruit is bubbly. Let cool at least two hours and preferably overnight. I like to cool my pies on a wire rack for maximum airflow.