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? I lied to you. I was – and still am – much more obsessed than what could ever be described as “low-key”. I found 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.


Of all the recipes in the book that caught my attention, this 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. To give you an idea of how fantastic it is, these are the 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?
  • We love you, Lisa Ludwinski

You get the point.


Weekend baking project, anyone?

Happy pie-ing!

Print this recipe!
Makes one 9-inch pie | Recipe slightly adapted from Sister Pie


  • one single layer of pie dough, rolled into a 9-inch pie dish & par-baked (optional)
  • 141g salted butter, melted & cooled slightly
  • 1 cup maple syrup
  • ¾ cup light brown sugar, packed
  • ¼ cup cornflour, lightly packed
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup double/heavy cream
  • 1 teaspoon vanilla extract, homemade
  • 1 egg, beaten, for egg wash
  • flaky sea salt, for finishing


  1. 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.
  2. In a medium bowl, whisk together the melted butter, maple syrup, light brown sugar & the cornflour until combined.
  3. In another medium bowl, whisk together the eggs, yolk, cream & vanilla – ensuring everything is thoroughly combined.
  4. Gradually pour the cream mix into the butter mix & whisk until just combined. Brush the edges of the pie shell with egg wash.
  5. 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.
  6. Once fully cooled, slice into wedges & sprinkle generously with flaky sea salt. Enjoy!


  • I always always always follow Yossy Arefi’s recipe for pie dough.
  • I’ve tried out this recipe with both a par-baked dough & an unbaked dough, both of which were very successful & there was no huge difference between them.
  • I’ve recently found that when I bake a pie in my cast iron skillet it gets perfectly crisp all over – it’s far easier than in my ceramic pie dish!

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