Description
This Salted Maple Pie features a luscious filling of Grade B maple syrup, brown sugar, and a touch of kosher salt for a perfect balance of sweet and savory. Baked in a buttery pie crust and topped with flaky sea salt, it’s a cozy dessert ideal for fall and winter gatherings.
Ingredients
Filling
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
- 1 cup Grade B maple syrup
- 3/4 cup packed light brown sugar
- 1/4 cup fine yellow cornmeal
- Heaping 1/4 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup heavy cream, at room temperature
- 1-1/4 teaspoons pure vanilla extract
Crust & Toppings
- One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled
- 1 large egg, beaten (for brushing the crust)
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Make the Maple Filling: In a medium bowl, combine the melted butter and Grade B maple syrup. Whisk in the packed light brown sugar, fine yellow cornmeal, and kosher salt until smooth.
- Prepare Egg Mixture: Crack the 3 large eggs and 1 egg yolk into another medium bowl. Add the heavy cream and pure vanilla extract, then whisk until fully combined.
- Combine Mixtures: Slowly pour the egg mixture into the maple mixture while whisking gently, just until all ingredients are combined and smooth.
- Prepare Pie Shell: Place the blind-baked and cooled 9-inch all-butter pie crust on a parchment-lined baking sheet. Brush the crimped edges of the crust with the beaten egg to promote browning.
- Fill Pie Shell: Pour the maple filling into the prepared pie shell, filling it until the mixture reaches the bottom of the crust crimps.
- Bake the Pie: Transfer the baking sheet with the pie to the oven. Bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles slightly when shaken. The filling will continue to set as it cools.
- Cool the Pie: Remove the pie from the oven and transfer to a wire rack. Allow to cool completely at room temperature for 4 to 6 hours to fully set the filling.
- Add Final Touch: Once cooled and set, sprinkle the top generously with flaky sea salt to enhance the flavor.
- Serve and Store: Slice the pie into 6 to 8 pieces and serve. Store any leftovers wrapped tightly in plastic wrap or under a pie dome at room temperature for up to 3 days.
Notes
- Use Grade B maple syrup for a richer, more robust maple flavor compared to Grade A.
- Blind baking the pie crust beforehand ensures a crisp bottom and prevents sogginess from the wet filling.
- Room temperature eggs and cream help the filling blend smoothly and bake evenly.
- The pie continues to set as it cools, so avoid overbaking to prevent cracks or dryness.
- Flaky sea salt on top adds a pleasant salty contrast and texture, balancing the pie’s sweetness.
- This pie is best enjoyed within 3 days stored at room temperature to maintain texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
