A delicious combination of sweet apples and tart cranberries make this pie a special treat and provide a bright pop of color.
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:8 slices 1x
Pastry for double crust pie (9 inches)
1/2 cup pure maple syrup
1/2 cup cane sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
4 cups apples, peeled and sliced
2 cups fresh or frozen cranberries (about 8 ounces by weight)
2 tablespoons butter
Preheat oven to 375°F.
Peel and slice your apples and dip them in lemon water to prevent browning. (Lemon water = bowl of water with about 1/4 cup lemon juice.) Drain off water and pour apples into large bowl. Add cranberries, toss to mix. Set aside.
In a small bowl, mix together cane sugar, cinnamon and cornstarch until blended. Add maple syrup and lemon juice. Mix well. Pour syrup mixture over apple-cranberry mix, toss to coat.
Place rolled out pie dough into 9 inch pie dish. Pour in pie filling and dot with butter.
Before placing top crust on pie, cut some slits in the crust for ventilation. Place top crust on pie and crimp together edges. Dust with a sprinkle of cane sugar before placing in oven, if desired. Cover edges with pie shield or aluminum foil, if desired, to reduce browning on edges.
Bake at 375°F for 40-50 minutes, until crust is golden brown and filling is bubbly. Cool slightly and serve with vanilla ice cream or whipped cream if desired.
Use a pie drip pan below the pie plate to catch any spills before they make a mess in the oven.