Cranberry Apple Pie

2 large or 3 medium tart apples, such as Granny Smith or Ida Red, chopped2 cups fresh or frozen cranberries1 c. packed brown sugar2 tbs. flour1/2 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. cloves1/2 tsp. lemon juice1 tbs. butter or margarineOn a lightly floured surface, roll out half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. pie plate; trim pastry even with edge. In a bowl, combine apples, cranberries, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Pour into crust. Dot with butter. Roll out remaining pastry to ¼-inch thickness. Cut out with a floured 1-in. apple cookie cutter. Place over filling. Crimp edges to seal.Place tart pan on a warm baking sheet. Bake at 425F for 35-40 minutes or until filling is hot and bubbly and crust is golden. Serve warm.