Prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller. Wrap the smaller ball in wax paper & chill.
Roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang. Sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
In a saucepan combine raisins, berries, cider & liqueur. Cook & stir 5-8 minutes until berry skins pop.
Preheat over to 425 degrees F & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
Combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture. Cook quickly, stirring constantly, until mixture thickens & bubbles. Remove from heat & stir in apples. Set aside to cool.
Roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
Spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
Weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high. Cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
Bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes. Remove the edge liner & bake another 25-30 minutes or until crust is golden brown. Cool completely on a wire rack before refrigerating.