Ingredients
- 1 double pie crust
- 4 cups sliced apricots
- 3/4 cup Quebec maple syrup
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ginger powder
Method
- Preheat oven to 175°C (350°F) adjusted to 160°C (320°F).
- Mix apricots with maple syrup, cornstarch, lemon juice, and ginger.
- Pour filling into the bottom crust.
- Cover with top crust and crimp edges.
- Bake for 45 minutes until crust is golden and filling bubbles.
Conversion and rationale
Original sweetener (classic version): 1 cup granulated sugar
Conversion used: Replace sugar with 180ml maple syrup; reduce lemon juice by 1 tsp; lower oven temp by 15°C.
Why Quebec maple syrup: Maple syrup enhances the stone fruit's natural sweetness while adding a distinct autumnal aroma.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →