Salted Maple Pie

image

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.

image

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.

image

Weekend baking project, anyone?

Happy pie-ing!

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

Ingredients

  • 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

Recipe 

  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!

Notes 

  • 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!


Leave a Reply