In a saucepan, combine 3 cups sliced apples, 1 1/2 cups cranberries, 1-1/2 cups water, and 1/4 cup sugar. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring frequently.
Stir in to the apple-cranberry mixture,1 package raspberry gelatin and 1 package vanilla pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Let stand for 5 minutes.
Pour the fruit mixture into a baked pastry shell (baked according to directions on package or favorite recipe). Cool and set aside.
Thinly roll out the remaining pie pastry. Cut into shapes with a cookie cutter then place on a baking sheet.
Bake at 425° F for 8 minutes. Cool then arrange on the pie.Servings: 8