Maple, Apple, Cranberry Pie

Preheat oven to 400°F.

Prepare pastry dough according to package (or your favorite recipe) directions.

Roll out half of the pastry to fit a 9 – 10 inch pie dish leaving a 1/2 inch overhang.

Peel, core and slice the apples. Toss the sliced apples with the lemon juice then add the flour and toss again.
Layer half the apples in the pie dish then sprinkle half the cranberries over the apples. Top this layer with the rest of the apples and sprinkle the rest of the cranberries on top of the apples.

Pour the maple syrup over the apple, cranberry layers.
Roll out the remaining half of the pie dough and lay the top crust on the pie.

Press dough edges to seal and crimp or flute decoratively. Cut 10 – 12 slits in the top crust. Decorate the top with left over pie crust if you wish.

Bake the pie in the bottom third of the preheated oven for 40 – 50 minutes , covering the edges of the crust with foil if they begin to get too browned after 25 minutes.

Let the pie rest on a cooling rack at least an hour before serving.