Ingredients
- Double crust pastry for 9-inch pie
- 500 g fresh cranberries
- 2 apples, diced
- 220 ml Quebec maple syrup (dark)
- 30 g cornstarch
- 1 tsp orange zest
- 1/4 tsp cinnamon
- 1 tbsp butter, cubed
- 1 egg (wash)
Method
- Preheat oven to 190°C.
- Toss cranberries, apples, maple syrup, cornstarch, zest and cinnamon; fill bottom crust and dot with butter.
- Lay lattice top, crimp, brush with egg wash.
- Bake 20 min at 190°C, then reduce to 175°C for 35–40 min until filling bubbles thickly.
- Cool at least 3 hours before slicing.
Conversion and rationale
Original sweetener (classic version): 250 g white sugar
Conversion used: Replace 250 g sugar with 220 ml dark maple syrup; increase cornstarch from 20 g to 30 g to bind the extra liquid; second-stage bake lowered from 190°C to 175°C to preserve syrup flavor.
Why Quebec maple syrup: Maple tempers cranberry's sharpness with woody caramel notes and shortens the ingredient list to two Quebec-grown staples, cranberries and syrup.
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 →