Salted Maple Pie Recipe

Introduction

Salted Maple Pie is a delightful twist on classic maple desserts, combining rich, buttery flavors with a touch of sea salt to enhance its sweetness. This pie offers a smooth, custardy filling with a subtle crunch from cornmeal, perfect for cozy gatherings or special occasions.

Ingredients

• 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
• One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled
• 1 large egg, beaten
• Flaky sea salt, for sprinkling top

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt until well mixed.
3. Step 3: In another medium bowl, crack the eggs and yolk. Add the heavy cream and vanilla extract, then whisk until fully combined.
4. Step 4: Slowly pour the egg mixture into the maple mixture, whisking gently just until combined.
5. Step 5: Place the blind-baked pie shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell, filling up to the bottom of the crimps.
6. Step 6: Bake the pie on the baking sheet in the preheated oven for 45 minutes to 1 hour. The edges should puff up, and the center will jiggle slightly when shaken. The pie will continue to set as it cools.
7. Step 7: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely at room temperature for 4 to 6 hours. Once cooled, sprinkle generously with flaky sea salt, slice into 6 to 8 pieces, and serve.

Tips & Variations

• For extra texture, try adding chopped pecans or walnuts to the filling before baking.
• If you prefer a less sweet pie, reduce the brown sugar by 2 tablespoons.
• Be sure to use Grade B maple syrup for a deeper, richer maple flavor.
• Blind bake the crust to prevent sogginess and ensure a crisp base.

Storage

Store leftover pie well wrapped in plastic wrap or under a pie dome at room temperature for up to 3 days. The pie is best enjoyed at room temperature. If needed, reheat briefly in a low oven (around 300°F) to warm without melting the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a good-quality store-bought crust can be used, but blind baking it beforehand is important to avoid a soggy bottom.

What can I substitute for cornmeal if I don’t have any?

If you don’t have cornmeal, you can substitute with finely ground almond meal or a small amount of cornstarch to help with texture and thickening.

Salted Maple Pie Recipe

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★★★★★

4.9 from 98 reviews

• Author: Hugo
• Total Time: 5 hours 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This Salted Maple Pie features a luscious filling made from Grade B maple syrup, butter, brown sugar, and eggs, baked in a crisp all-butter pie crust. The filling is rich and creamy with a hint of cornmeal for texture and a finishing touch of flaky sea salt that perfectly balances the sweetness, creating a decadent dessert perfect for any occasion.

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Ingredients

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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

Pie Shell and Garnish

• One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled
• 1 large egg, beaten (for brushing)
• Flaky sea salt, for sprinkling on top

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
2. Prepare Filling Base: In a medium bowl, combine the melted and cooled unsalted butter with Grade B maple syrup. Whisk in the light brown sugar, fine yellow cornmeal, and kosher salt until smooth.
3. Mix Eggs and Cream: In a separate medium bowl, crack in the three large eggs and one large egg yolk. Add the heavy cream and pure vanilla extract, whisking until fully combined.
4. Combine Mixtures: Slowly pour the egg and cream mixture into the maple syrup mixture, whisking gently just until combined to form the pie filling.
5. Prepare Pie Shell: Place the previously blind-baked and cooled 9-inch all-butter pie crust on a parchment-lined baking sheet. Brush the crimped edge of the pie crust with the beaten egg to promote browning and shine.
6. Fill the Pie: Pour the prepared maple pie filling into the shell, filling it up to the bottom of the crimped edges.
7. Bake: Transfer the baking sheet with the pie to the oven and bake at 350°F for 45 minutes to 1 hour, or until the edges of the filling are puffed and the center jiggles only slightly when shaken gently. The filling will continue to set as it cools.
8. Cool: Remove the pie from the oven and transfer it to a wire rack to cool completely for 4 to 6 hours at room temperature.
9. Garnish and Serve: Once cooled and set, sprinkle the top generously with flaky sea salt. Slice into 6 to 8 pieces and serve.
10. Storage: Store leftover pie well wrapped 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 flavor in the filling.
• Blind-bake the pie crust thoroughly to ensure it remains crisp and doesn’t become soggy when filled.
• The cornmeal in the filling adds subtle texture and helps absorb some moisture, giving a smooth but slightly grainy finish.
• Allow the pie to cool completely before sprinkling sea salt, so the salt adheres well and doesn’t melt into the pie.
• The filling will continue to firm up as it cools; avoid overbaking to prevent cracking.
• Serve at room temperature for the best flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Salted Maple Pie, Maple Pie, Dessert, Fall Dessert, Maple Syrup Pie, Sweet Pie, Holiday Pie