Ingredients
- 2 pie crusts
- 5 cups blueberries
- 2/3 cup maple syrup
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1 egg (wash)
Method
- Toss blueberries with maple syrup, cornstarch, lemon and cinnamon; let sit 10 min.
- Line pan with bottom crust, fill with fruit.
- Add top crust, seal, vent, brush with egg wash.
- Bake at 200°C 15 min, reduce to 175°C and bake 40 min until bubbling.
Conversion and rationale
Original sweetener (classic version): 3/4 cup white sugar
Conversion used: Replace sugar with 2/3 cup maple syrup; add extra 1 tbsp cornstarch to offset added liquid; oven −15°C to prevent over-browning.
Why Quebec maple syrup: Maple deepens the berry flavour with caramel notes and adds manganese and zinc; a Québec-grown alternative to imported cane sugar.
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 →