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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- 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.
- 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.
- Combine Mixtures: Slowly pour the egg and cream mixture into the maple syrup mixture, whisking gently just until combined to form the pie filling.
- 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.
- Fill the Pie: Pour the prepared maple pie filling into the shell, filling it up to the bottom of the crimped edges.
- 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.
- 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.
- Garnish and Serve: Once cooled and set, sprinkle the top generously with flaky sea salt. Slice into 6 to 8 pieces and serve.
- 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
