New England Maple Apple Pie

I recommend the apple combination of Granny Smith, Gala, Golden Delicious and Fuji, all of which are available almost year round in the supermarket. The Granny Smith is a tart apple but is included for its firm consistency; Gala provides the wonderful apple flavor; Golden Delicious is a very soft apple and adds moisture; and the Fuji's sweetness puts a finishing touch on the pie. If you can get freshly picked apples, even better. Don't use any maple syrup better than Grade B. It would not improve the flavor and would be a waste of money.

• Ready In: 1 hr 15 mins
• Serves: 8-12

Ingredients

• 1 (12 inch)  prepared  pie crusts

• Filling

• 1  cup cranberries (fresh or thawed)
• 1⁄3 cup  packed dark brown sugar
• 5  tablespoons all-purpose flour
• 3  tablespoons cornstarch
• 2  tablespoons fresh lemon juice
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon fresh nutmeg, grated
• 3  lbs apples, peeled cut into 1/2 inch pieces
• 2⁄3 cup maple syrup (Grade B)

• Topping

• 1⁄4 cup all-purpose flour
• 1⁄4 cup  packed light brown sugar
• 2  tablespoons  chilled butter, cut into small pieces

Directions

1. Combine flour, light brown sugar, and chilled butter in a food processor. Pulse 10 times or until crumbly. Transfer topping to a bowl, cover and chill.
2. When ready to cook, preheat oven to 375 degrees F. Combine dark brown sugar, cornstarch, maple syrup and flour in a large bowl. Stir with a whisk. Add lemon juice, vanilla, cinnamon and nutmeg. Add apples and cranberries; toss to combine.
3. Layer a 10-inch pie pan with the pie crust. Arrange apple mixture in crust, mounding slightly in the center. Fold over the excess crust onto the apple mixture or use it to decorate the edge however you wish.
4. Bake for 25 minutes. Remove from oven and sprinkle evenly with topping. Bake for 30 additional minutes or until golden. Cool on a wire rack 20 minutes. If crust starts browning too quickly, place aluminum foil over it to stop the crust from browning further.