Pastry for double crust pie (9 inches)
1/2 cup maple syrup
1/2 cup 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 cranberry apple pie filling and dot with butter.
Before placing top crust on pie, be sure to cut some slits in the crust for ventilation, or use a decorative pie crust cutter. Place top crust on pie and crimp together edges, so they just catch on the edge of the pie plate. This will keep your pie from shrinking down into the pie pan.
Cover edges with a pie crust shield or aluminum foil to prevent excess browning. I also place a pie drip pan below the pie to catch any spills before they make a mess in the oven. Dust with a sprinkle of cane sugar before placing in oven, if desired.
Bake at 375°F for 40-50 minutes, until crust is golden brown and filling is bubbly. Cool slightly before serving.
As you can see, the combination of cranberries and apples makes a beautiful filling, and pie crust bakes up light and flaky. The dusting of sugar on the crust adds a little sparkle in the sunlight. Serving with a scoop of vanilla ice cream adds a nice contrast between the tartness of the cranberries and the sweetness of the ice cream.