These are soooo good! But, I probably don't have to tell you that!

Combine the pineapple juice, sugar and cornstarch in saucepan until blended. Heat to boiling. Stir in either the red raspberries or the apricots. Continue cooking until heated through and sauce thickens.

Serve over cream-filled crepes, pound cake, angel food cake or ice cream!

3/4 cup sugar
1/2 cup dried cranberries
2 Tbsp. flour
1 tsp. ground cinnamon
1 Tbsp. lemon juice
2 1/2 lb (7 medium) Granny Smith or Golden Delicious apples, peeled, quartered, cored and cut in 1/2-inch thick wedges
2 Tbsp. stick butter or margarine (not spread), cut in small pieces
1 tsp milk
1 Tbsp sugar

To make dough in food processor: Pulse flour, salt, shortening and butter until coarse crumbs form. Sprinkle 6 Tbsp water over crumbs; pulse just until mixture clumps together, adding remaining Tbsp water if needed. Remove blade, then dough. By hand: Mix flour and salt in a medium bowl. Cut in shortening and butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle with 6 Tbsp water, then stir with a fork until mixture clumps together, adding remaining Tbsp water if needed.

Divide dough in half. Shape each half into a 1-inch thick disk. Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 2 days.

Heat oven to 425 degrees. Have ready a 9-inch pie plate and foil-lined cookie sheet.

On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle. Line pie plate with dough; flute edge if desired. Refrigerate.

Roll remaining dough to a 12-inch circle. Using apple-shaped cookie cutters (any size from 1 1/2 to 3 in.), cut out as many apples as possible, rerolling and cutting scraps. Place on cookie sheet; refrigerate.

Mix sugar, cranberries, flour, cinnamon and lemon juice in a large bowl.. Add apples and toss gently to mix and coat. Spread in pie plate, tucking them to fit. Scrape any juices in bowl over apples; dot with butter.

Arrange cutouts over apples, overlapping as needed to cover most of the pie. Brush with milk; sprinkle with sugar.

Place on lined cookie sheet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake 50-60 minutes longer, until crust is golden brown and apples are tender when pierced through a slit. (If top browns too quickly, drape loosely with foil.) Remove to a wire rack to cool. Serve warm or at room temperature.

In a rush? use refrigerated packaged pie crusts instead of making the dough from scratch. Also, feel free to omit the cranberries if you desire.

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