This is what happened when I wanted pie and was too lazy to peel apples. ;o)
Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.
One Year Ago: Pistachio Bread 
Two Years Ago: Quick & Crusty French Baguettes 
Looks amazing! I have been keeping up with your blog for about a year now. I have also made a few of your recipes and I am never disappointed! Happy Thanksgiving!
~kloesunny
Thank you so much! Happy Thanksgiving to you!