I must admit, this one sounded a little odd to me, but some odd recipes have been big hits when we’ve tried them.

Cranberries? Check. Maple syrup? Check. Ready to bake!

This pie is from Wartime Recipes of the Maritimes. The author notes that the recipe combines two ingredients that “never saw a ration card”!

Ingredients

Pastry for double pie crust
1 tbsp flour
1 cup maple syrup
2 cups whole cranberries
Milk to glaze

Instructions

Preheat oven to 400F. Roll out half the pastry and place in the bottom of a 9" pie dish. 

Sprinkle flour on the bottom. Pour in the maple syrup and cranberries. Cover with second half of pastry. 

Crimp edges and brush the top with milk. Bake for about 40 minutes. 

This has got to be the easiest pie I’ve ever made. For the filling, there’s no peeling, slicing, chopping, melting, stirring, mixing, whipping … just pour in three ingredients that require no prep, and cover the thing.

I put in the cranberries first (oops), but I don’t think it really would have made a difference.

I wasn’t sure how cohesive the filling would be after baking, but it holds together pretty well.

(I also made pastry scraps with the trimmings from this pie crust! Yum!)

The verdict

This was really nice! The maple syrup and flour made sort of a soft layer at the bottom of the filling, and the cranberries were a nice tart contrast to the sweetness. It sort of reminded me of sour cherry pie – a kind of uber-Canadian version of that.

Like I said above, this was by far the easiest pie filling I’ve ever made, but I’m not sure anyone would know that from the finished product! It’s really bright and pretty, as well as tasty. I would definitely make this again.

(There is a *second* cranberry pie in the same cookbook – look out for that one in the future!)

Do you like cranberries in desserts?