Ingredients

• 2 3/4 pounds apples (such as Braeburn or Jonagold), peeled, halved, cored, cut into 1/8-inch-thick slices
• 3/4 cup Grade B pure maple syrup
• 1/4 cup sweetened dried cranberries
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1 tablespoon unsalted butter, cut into 1/4-inch cubes
• 1 14 x 10-inch ovalPie Crust
• 1 tablespoon sugar
• Vanilla Ice Cream

Instructions

1. Position rack in bottom third of oven; preheat to 350°F. Mix first 5 ingredients in 13x9x2-inch oval baking dish. Dot butter over apple mixture.
2. Place crust atop filling. Fold dough edges under; crimp decoratively. Using small knife, cut eight 1-inch squares in crust, spacing apart and cutting through crust but leaving squares in place.
3. Bake until crust is dry but still pale, about 35 minutes. Increase temperature to 400°F. Sprinkle crust with 1 tablespoon sugar; continue to bake until apples are tender, crust is golden, and juices bubble, about 35 minutes (mixture will be syrupy). DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm uncovered in 300°F oven 20 minutes. Cool 15 to 20 minutes. Serve warm with ice cream.