Ingredients
- 5 cups pitted sour cherries
- 180 ml Quebec maple syrup
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- Double crust pastry
Method
- Stir cherries, maple syrup, cornstarch, and lemon juice in a large bowl.
- Pour filling into the bottom pastry crust.
- Cover with top pastry, seal edges, and cut vents.
- Bake at 175°C for 45-50 minutes until crust is golden.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: 180 ml maple syrup; reduced cornstarch slightly to account for syrup viscosity.
Why Quebec maple syrup: Maple syrup balances the sharp tartness of sour cherries with a mellow sweetness.
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 →