Combine sugar, 1/2 cup corn syrup, 1/2 cup water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop.
Mix corn starch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.
Preheat oven to 425°F.
Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.