Maple syrup sweetens the filling and enhances the flavor of this generously filled deep-dish pie, which has the fruit on the bottom and the crust on the top. Because the apple-cranberry mixture is not overly sweet, taste it after mixing it together and add sugar, if you prefer a sweeter version. Vanilla or cinnamon ice cream makes a good accompaniment.
Servings: 8 - 10
- For the filling
- 7 cups apples (a mixture of sweet and tart), peeled, cored and sliced 1/8-inch thick (from about 7 large apples)
- 1 cup cranberries
- 1/3 cup maple syrup
- 1 tablespoon flour
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1 to 2 tablespoons sugar (optional)
- For the topping
- 1 Cream Cheese Pie Crust (see related recipe)
- 1 tablespoon maple syrup
Preheat the oven to 375 degrees.
For the filling: Place the apples and cranberries in a 2-quart baking dish. Add the maple syrup, flour, melted butter, cinnamon and sugar, if desired, stirring to combine. The filling should come to the top of the container (the apples will shrink during baking). Set aside.
For the crust: Lightly flour the rolling surface and rolling pin. Roll the dough to a shape that is 1 inch wider than the top of the baking dish. Roll up the pie crust over the rolling pin and unroll it over the filling. Fold 1/2 inch of the edge of the crust under itself to form a smooth edge. Use a fork to press the dough firmly onto the rim of the baking dish. Cut four 2-inch-long slits in the top of the crust to release steam while the pie bakes. Lightly brush the crust with maple syrup.
Bake for 25 minutes. Reduce the temperature to 325 degrees and bake for about 15 minutes more, or until the crust is lightly browned and the apples test tender when a toothpick is inserted. Cool for about 20 minutes and serve warm or at room temperature. Use a large spoon to cut through the crust and scoop out servings of crust and filling.
Adapted from cookbook author Elinor Klivans.
Tested by Randy Richter.
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