Pie: Salted Maple

This is your sign to make a salted maple pie for the holidays.

Pie might be my go-to thing about thanksgiving. That and stuffing. And rolls. But I digress. I make the usual pies for our family’s thanksgiving; apple, pumpkin and pecan. All of which are savory and long-used, but I think this salted maple may be my new go-to. The flavor of maple truly shines through and then the hint of salt truly rounds it out and balances the sweetness.

Served with a dollop of whip cream or a scoop of ice cream on the side and it’s pure perfection.

To cook this Salted Maple Pie Set out:

• pâte sucrée – A from-scratch sweetened pie dough.
• egg wash – One egg plus a splash of water. This helps to get the pie crust nice and golden brown.
• unsalted butter – Lends fat and flavor.
• grade b maple syrup – Darker in color, with a robust caramel like maple flavor.
• light brown sugar – Sweetens and gives the filling a subtle toffee-like flavor.
• fine ground cornmeal – Absorbs the liquid and helps to set the pie filling.
• kosher salt – Enhances the flavors in the pie filling.
• eggs and egg yolk – Lends rich flavor and acts as a binder and thickener for the filling.
• heavy cream – Adds richness and helps achieve the creamy texture.
• pure vanilla extract – Adds warmth and enhances all of the flavors in this method.
• flaky salt – Adds contrast to the sweetness and lends texture to the creaminess of the pie.
• whipped cream or vanilla ice cream – For serving.

Prep The Pie Crust:

Preheat oven to 350℉ (or 180℃).

Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment, fill with pie weights and partially bake for 15 minutes. Remove from the oven and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.

Make The Maple Custard Filling:

In a medium mixing bowl add 10 tablespoons (1/2 cup plus 2 tablespoons) melted butter, 1 cup grade b maple syrup, 3/4 cup packed light brown sugar, 1/4 cup fine ground yellow cornmeal and a heaping 1/4 teaspoon kosher salt.

Whisk well until thoroughly combined.

In a separate bowl, measure and add 3 room temperature large eggs plus 1 egg yolk, 3/4 cup heavy cream and 1½ teaspoon pure vanilla extract.

Whisk well until combined.

Pour the egg mixture into the maple mixture.

And whisk…

Until incorporated.

Place the blind baked pie crust onto a rimmed baking sheet. In a bowl make the egg wash by combining 1 egg and a splash of water, whisk well until combined.

Using a pastry brush, brush the egg wash onto the edge of the pie crust.

Pour the maple pie filling into the pie crust.

Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.

Remove and let cool for 4 to 6 hours.

Before serving, sprinkle with coarse flaky salt.

Pie perfection!

Cut into pieces.

And serve with a dollop of whipped cream on top or vanilla ice cream on the side.

How Store Salted Maple Pie:

Before storing make sure the pie has completely cooled.

Cover the pie with foil, plastic wrap or use a pie dome. Store at room temperature for up to 3 days. For longer storage, this pie can be wrapped and refrigerated up to 1 week. To freeze, double wrap slices or the whole pie in plastic wrap, then wrap in foil. Place in a large freezer-safe resealable bag and squeeze out as much air as possible. Freeze for up to 3 months. Thaw pie in the fridge overnight.

Enjoy! And if you give this Salted Maple Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!