Pastry
1/2 cup + 1 tablespoon shortening
1 1/2 cups flour
1/4 teaspoon salt
3-4 tablespoons cold water
Sauce
8 ounces whole berry cranberry sauce
2 tablespoons orange juice or water
1 tablespoon red cinnamon candies
Filling
2 tart cooking apples (3 inch diameter), peeled and cored
2 teaspoons sugar
1 slightly beaten egg
additional sugar

Sauce
Heat sauce, juice and candies together in small saucepan over medium heat, stirring occasionally till candies are melted. Remove from heat.
Pastry
Heat oven to 400°. Lightly grease bottom of 15 1/2x10 1/2 inch jelly roll pan or cookie sheet. Cut shortening into flour and salt till mixture forms small pea-sized crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork till dough is moistened and almost cleans sides of bowl. 1-2 teaspoons more water can be added if needed. Roll out into 16x9 inch rectangle. Cut into two 8 inch squares. Cut leaves from remaining pastry.
Filling
Place apple on each square. Spoon 1 tablespoon sauce mixture into center of each apple. Sprinkle each with 1 teaspoon sugar. Moisten corners of squares. Bring 2 opposite corners up over apple and pinch to seal. Repeat with remaining pastry corners. Decorate with leaves. Place in prepared pan. Brush with egg and sprinkle with sugar. Bake 30 minutes till crust is golden brown and apples are tender. Serve warm with remaining sauce.