One of my favorite flavors of childhood is the combination of maple syrup and salted butter.
There is something so magical about it – it hits that perfect balance of sweet and salty and just makes the world feel better.
We don’t have pancakes all too often around here and if I’m being honest, when we do I’m usually too lazy to break out the salted butter (if we even have any in the fridge). So basically I’ve been deprived of this perfect flavor combo for YEARS.
Until I finally decided to take the Salted Maple Pie in the Sister Pie cookbook. All I have to say is – WHAT TOOK ME SO LONG?!
When the Sister Pie cookbook came out in 2018, this pie was a clear fan favorite, making the internet rounds via any and everyone who had gotten their hands on the cookbook.
Of course, I’m three years late to the game but the good news is that there is never a wrong time to make this pie.
It captures the sweet and salty essence of a pancake breakfast perfectly!
To start with, it uses the Sister Pie all butter pie crust, which is one of my favorite pie crusts on this earth.
The dough gets its flavor from (of course) butter, a hint of sugar, and apple cider vinegar that is added in with the ice water. The vinegar both tenderizes the dough, making it easier to roll out, and also adds a subtle tang to give the final crust more oomph.
You make it entirely by hand, ensuring the dough doesn’t get overworked and allowing for the ultimate flakiness.
The filling is a play on the classic southern chess pie, which is made of a mix of cornmeal, butter, sugar, and eggs. It’s buttery, rich, and very sweet.
This recipe swaps some of the sugar for maple syrup and uses brown sugar instead of white for a better depth of flavor. It keeps the cornmeal as its main thickening agent, however it is important to make sure you use FINE cornmeal and not coarse otherwise it will not dissolve fully and will leave you with a gritty, unpleasant texture.
Right before eating, the pie is topped off with a sprinkle of flaky sea salt to give you that irresistible perfect bite.
Definitely add it to your fall baking list this season – you won’t regret it!
- 2½ cups all purpose flour
- 1 tsp sugar
- 1 tsp kosher salt
- 1 cup unsalted European-style butter, cut into ½-inch cubes
- ½ cup ice
- 1 cup ice water
- 2 tbsp apple cider vinegar
- ½ cup + 2 tbsp unsalted butter, melted and cooled
- 1 cup Grade B maple syrup
- ¾ cup packed brown sugar
- ¼ cup fine yellow cornmeal
- heaping ¼ tsp kosher salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- ¾ cup heavy cream, room temperature
- 1¼ tsp vanilla extract
- flaky sea salt, to garnish
- 1 large egg, beaten
- Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss so that they are coated with the flour. Using a pastry blender, cut the butter into the flour until the largest butter pieces are the size of peas. The rest of the mixture should look and feel like Parmesan cheese.
- Place the ice in a liquid measuring cup. Add ice water until it reaches the 1 cup mark, then stir in the apple cider vinegar.
- Add the ice water-vinegar mixture to the pie crust mixture by the tablespoon, mixing with your hands, until the dough comes together. Remove it from the bowl and cut it into two equal pieces. Pat each piece into a 2-inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. (This makes enough for two single crust pies or one double crust pie, so freeze any unused discs. This recipe only uses one.)
- Once chilled, roll the dough into a 13-inch round on a floured surface. Fit into a pie plate and crimp as desired. Freeze the crust for 15 minutes.
- Heat oven to 450F. Remove the pie crust from the freezer and line with aluminum foil. Fill with dried beans or pie weights and place in the oven on a baking sheet. Bake for 25-27 minutes. Fold back the foil, exposing the crimps. Bake for another 5-7 minutes, or until the crimps are a deep golden brown.
- Remove from the oven and let cool while you prepare the filling.
- Heat oven to 350F.
- Whisk together the melted butter and maple syrup in a medium bowl. Add in the brown sugar, cornmeal, and salt. Whisk to combine.
- In a separate small bowl, whisk together the eggs, egg yolk, cream, and vanilla. Pour this into the maple mixture, whisking until just combined.
- Place the prepared pie crust on a parchment-lined baking sheet. Brush the crimped edges with the egg wash. Pour the maple filling into the pie shell just until it reaches the bottom of the crimps.
- Place in the oven and bake for 45 minutes to 1 hour, or until the edges have puffed up and the center only jiggles slightly.
- Remove from the oven and allow to cool on a wire rack for at least 6 hours. Sprinkle with flaky sea salt just before serving.