Salted Maple Pie

This Salted Maple Pie is luxurious and incredibly flavorful. In this custard pie, maple syrup, brown sugar and heavy cream are combined with butter, eggs and vanilla and is baked in a sweetened pie crust. The maple flavor really shines through and the flaky salt adds a pop of texture and contrast to the sweetness of the pie.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, Christmas, dessert, fall baking, holidays, pie, Thanksgiving, winter baking

Prep Time 1 5

Cook Time 1

RESTING TIME: 6

Total Time 8 5

Servings servings

Calories 630

Author Laurie McNamara

Equipment

Ingredients

1 recipe pâte sucrée (sweet pie dough)
8 tablespoons unsalted butter melted
1 cup grade B maple syrup at room temperature
3/4 cup packed light brown sugar
1/4 cup fine ground yellow cornmeal
1/4 heaping teaspoon kosher salt
3 large eggs at room temperature
1 egg yolk at room temperature
3/4 cup heavy cream at room temperature
1½ teaspoons pure vanilla extract
egg wash for pie crust
flaky salt for serving

FOR SERVING:

Instructions

Preheat oven to 350℉ (or 180℃).
Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment paper, fill with pie weights and partially bake for 15 minutes. Remove and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.

MAKE THE FILLING:

In a medium mixing bowl add melted butter, maple syrup, brown sugar, cornmeal and kosher salt. Whisk well until thoroughly combined.
In a separate bowl, measure and add eggs and egg yolk, heavy cream and vanilla. Whisk well until combined. Pour the egg mixture into the maple mixture. And whisk to incorporate.
Place the blind baked pate sucre onto a rimmed baking sheet. In a bowl, make the egg wash by combining an egg and a splash of water. Whisk well until combined. Using a pastry brush, brush the egg wash onto the edge of the pie crust.
Pour the maple pie filling into the pie crust. Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.
Remove and let cool for 4 to 6 hours. Sprinkle with flaky sea salt and serve with. whipped cream or vanilla ice cream.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

The nutritional information is for the pie and does not include any toppings.

Nutrition