Salted Maple Pie
Do you remember way back in November’s Monthly Musings post when I told you I was “low-key obsessed” with a new cookbook, Sister Pie? That was a lie. I was – and still am – much more obsessed than what could ever be described as “low-key”. After coming across the book online, it was honestly love at first sight. I love the cover, I love the ideas behind the bakery, I love every single pie in the book, I love the non-pie recipes, I love the idea of a triple bottom line business, I love it alllllll. It is amazing and insanely inspiring. And this Salted Maple Pie proves how good it is.
Of all the recipes in the book that caught my attention, this Salted Maple Pie is the one that called out to be baked. I feel like this pie could win wars – it is a salty-sweet, custard-y, flavour bomb perfection kind of pie. The combination of the flaky salt paired with the sweetness of the maple syrup is pure magic, and I’m not even exaggerating a little bit. Other titles I considered for this post:
- Maple + Salt = Heaven on Earth
- The Best Thing I’ve Ever Baked
- Can we move to Detroit, please?
- Salted Maple Pie: Thanksgiving Dessert Ruler
- We love you, Lisa Ludwinski
You get the point.
Weekend baking project, anyone?
Salted Maple Pie
- 1 single layer of pie dough, rolling into a 9-inch dish & par-baked
- 141 g salted butter, melted & cooled slightly
- 1 cup maple syrup
- 3/4 cup light brown sugar, packed
- 1/4 cup cornflour, lightly packed
- 3 large eggs
- 1 large egg yolk
- 1 cup double cream
- 1 tsp vanilla extract*
- 1 egg, beaten, for egg wash
- flaky sea salt, to finish
- Preheat the oven to 180°C. Have the pie dough (par-baked or not) ready nearby, placed on a baking tray to catch any drips.
- In a medium bowl, whisk together the melted butter, maple syrup, light brown sugar & the cornflour until combined.
- In another medium bowl, whisk together the eggs, yolk, cream & vanilla – ensuring everything is thoroughly combined.
- Gradually pour the cream mix into the butter mix & whisk until just combined. Brush the edges of the pie shell with egg wash.
- Pour the filling into the pie shell (to about 1-inch down from the top) & bake in the preheated oven for 45-60 minutes, until the edges are puffed & the centre jiggles only slightly when shook. Place the pie dish onto a wire rack to cool completely before slicing – about 4-6 hours.
- Once fully cooled, slice into wedges & sprinkle generously with flaky sea salt. Enjoy!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!