Cranberry Apple Pie

7 cups (about 7 large) apples (a mixture of sweet and tart), peeled, cored and sliced 1/8-inch thick
1 cup cranberries
1/3 cup maple syrup
1 tablespoon flour
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
1 to 2 tablespoon 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.

Apple Cranberry Currant Crumble Pie

1/4 cup brandy
1/4 cup dried currants
1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
1 cup granulated sugar
6 Tbsp plus 1 cup of all-purpose flour
1 Tbsp finely grated orange zest
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, cut into chunks

Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.

Preheat oven to 375 F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy.

In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10×15 inch baking pan (to catch the juices).

Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.

Set pie on rack, uncovered, to cool for 2 to 3 hours.

Makes 10-12 servings.