Maple Apple Pandowdy with Dried Cranberries
['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']
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.
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.
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.
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