Adding maple adds a unique flavor to this pie but the recipe lacks a thickening. When I made the recipe, I pureed 1 cup of the berries very well and sieved them into a pan with the 1 cup sugar, the spices and 4 Tb. cornstarch, cooking until thick and bubbly. Cool slightly, and mix with the remaining ingredients to put in pie shell. I'm sure tapioca would also work in this recipe. The flavorings are a good combination. Another time (since we have a lot of large and juicy wild blackberries) we added part of a can of pre-made apple pie filling, not having quite enough blackberries to make up the recipe. That also works with these flavors.
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