Salted Maple Pie
 
 
If you're a sweet and salty lover, then this salted maple pie is for you! It's filled with a decadent maple-infused custard and topped with sea salt flakes making for the perfect bite.
Yield: 8 servings
Ingredients
For the pie crust
  • 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
For the filling
  • 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
For the egg wash
  • 1 large egg, beaten
Instructions
For the crust
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Remove from the oven and let cool while you prepare the filling.
For the filling
  1. Heat oven to 350F.
  2. Whisk together the melted butter and maple syrup in a medium bowl. Add in the brown sugar, cornmeal, and salt. Whisk to combine.
  3. In a separate small bowl, whisk together the eggs, egg yolk, cream, and vanilla. Pour this into the maple mixture, whisking until just combined.
  4. 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.
  5. 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.
  6. 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.
Notes
Recipe from Sister Pie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/09/sister-pies-salted-maple-pie.html