Salted Maple Pie
- Total Time
- 2 hours, plus chilling and freezing
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Perfect Pie Crust, prepared for a custard pie and chilled
- ½cup plus 2 tablespoons/140 grams unsalted butter (1¼ sticks), melted and cooled
- 1cup/240 milliliters dark robust (formerly Grade B) maple syrup
- ¾cup/165 grams packed light brown sugar
- ¼cup/35 grams fine yellow cornmeal
- Heaping ¼ teaspoon kosher salt
- 3large eggs, at room temperature
- 1large egg yolk, at room temperature
- ¾cup/180 milliliters heavy cream, at room temperature
- 1¼teaspoons pure vanilla extract
- 1large egg, beaten
- Flaky sea salt, for sprinkling
Nutritional analysis per serving (10 servings)
358 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 36 grams sugars; 4 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
- Step 2
Trim so there’s about ½-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
- Step 3
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
- Step 4
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
- Step 5
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
- Step 6
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
- Step 7
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
- Step 8
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
- Step 9
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
Private Notes
Comments
This has a nice maple flavor, but it is very, very sweet. I used 1/2 cup brown sugar. If I make it again, I would leave the brown sugar out entirely.
I browned the butter in the filling and got soo many compliments on the aroma. Not much extra work, and pairs nicely with the maple and brown sugar. Great pie!
Ive made this twice now, with the crust recipe from the book and both times at has been fabulous. The cornmeal in the batter is genius, brings a more complex texture and flavor to what would otherwise be overwhelmingly sweet. The sister pie cookbook is worth owning if you are a pie maker or lover!
I used pre-made crust (MC) following the parbake directions included, which was much shorter than in this recipe. I also specifically used bourbon barrel aged maple syrup, which added a nice complexity. I served it with unsweetened whipped cream, and it was a huge hit at the party. Also use high quality corn meal! I let the mixture sit for a bit before filling and baking it, so the corn meal got really fluffy which helped the end texture.
I made this as directed with only two differences… made with Marie Callender frozen deep dish pie shell and added about 1/2 cup of crushed walnuts… dear god, it was amazing! I’ll never make my own pie crusts (just not gonna happen! lol) and the butter and maple soaked delightfully into the crust as it was baking. We made this into 12 servings because it’s definitely rich and sweet, but that’s what dessert is supposed to be! Loved it and so did my guests!
I read another reviewers note that theirs came out “chewy, like a pretzel” and had no idea what they were talking about - until I made this pie. The crust does indeed end up sort of like a pretzel. I guess the different texture sort of balanced out how soft the custard pie was? I wasn’t really a fan though. The pie TASTES amazing, but I think the crust situation needs work. I saw reviews that used a press-in crust - that’s probably a good option, honestly.