Recipe Notes A recipe from Hancock Shaker Village


4 large tart apples

1½ cups cranberries

1 cup maple sugar or 1 cup granulated sugar with 2 tablespoons maple syrup

2 9-inch pie crusts

3 tablespoons unsalted butter

1 egg white for glaze (optional)


Preheat oven to 450°F.

Line a 9-inch pie plate with pie crust dough. Wash, core, peel, and cut apples into slices or quarter-sized chunks and place them in a large mixing bowl. In another bowl, combine the cranberries and sugar; let them sit to draw out the cranberry juice, then gently mash them just a little bit. Add the cranberry mixture to the apples, stir to combine, and pour into the pastry lined pie plate. Dot the fruit filling with pats of butter. Lightly moisten the top edge of the bottom crust with water. Place the second crust on top, crimping together to create a good seal. Brush with egg white, if desired, and with the point of a sharp knife, create slits to allow for steam to escape. Bake for 10 minutes, then lower the temperature to 375°F and continue baking for an additional 30 minutes.