A pie that mixes the smoky sweetness of maple syrup with sharp sharp bite of sea salt – true heaven!
Salted Maple Pie
- 1 pre-baked pie crust, chilled (recipe below)
- 3/4 cup (175 grams) unsalted butter, melted and cooled
- 1 cup (240 ml) pure maple syrup
- ¾ cup (165) grams packed brown sugar
- ¼ cup (35 grams) fine yellow cornmeal
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup (180 ml) milk
- 1 teaspoon vanilla
- Flaky sea salt, for sprinkling on top
PREPARATION
Heat your oven to 450 degrees with the rack on the lowest level.
MAKE PIE CRUST
- 5 cups flour (635 gm)
- 1½ tsp. salt
- 2½ cups shortening (320 gm)
- 1 egg
- ½ cup cold water
- 1 tbsp. white vinegar
Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.
Beat egg, water and vinegar together, then pour over flour mixture. Stir mixture together with a fork until moistened.
Divide dough into four equal size balls, roughly 300 gm each. Put three of the balls away for later, then roll the fourth one out into a circle about 1/4-inch thick.
Press dough into into a 9-inch pie plate, leaving a 1/2 inch of excess dough hanging over the edge, then tuck the excess dough under itself and crimp. Place in freezer at least 15 minutes, then remove crust from the freezer, tear off a square of aluminum foil slightly larger than the pie shell, and gently fit it into the frozen crust.
Fill the crust with pie weights or dried beans (they should come all the way to the crimped edge), place the pie pan on a baking sheet then bake for 25 minutes. or until light golden brown.
Remove the baking sheet from the oven and transfer to a cooling rack. After 5 minutes, carefully remove the foil and beans. You are now ready to fill the pie.
Reduce oven to 350 degrees.
MAKE FILLING
In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Pour the maple filling into the pie shell until it reaches the bottom of the crimps, then back for 45 – 60 minutes until the centre is slightly jiggles when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.