A perfect fall and winter dessert, the salted maple pie embodies the essence of the holiday season. This is a comforting maple syrup pie on a buttery crust, styled with vanilla and livened with some flaky sea salt for a seasonal pie no one can refuse.
Recipe adapted from the Sister Pie cookbook and tips for the pie crust from Alexandra’s Cook
All-Butter Pie Crust:
- 1+1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 8 tablespoons cold and cubed unsalted butter
- 1/4 cup ice water
Salted Maple Pie Filling:
- 1+1/4 sticks melted and cooled unsalted butter
- 1 cup Dark Robust Maple Syrup
- 1/2 cup packed light brown sugar
- 1/4 cup fine polenta (or fine yellow cornmeal)
- 1/4 teaspoon sea salt
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 3/4 cup heavy cream at room temperature
- 1+1/4 teaspoons vanilla paste
- Flaky Sea Salt
- Whipped cream
- Chopped pecans
- Make the pie dough:
- Pulse to combine the flour, sugar, and salt in a food processor. Add the cold cubed butter, and do ten quick pulses until butter is the size of peas.
- Add ice water and pulse again about ten times until the mixture is crumbly but still holds together when pinched.
- Lay down a clean towel on a work surface and dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist and press the dough into a ball.
- Form the dough into pie plate:
- Place the dough on a lightly floured work surface, and use your hands to flatten the ball. Using a rolling pin, roll out the dough into a 13” round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.
- Transfer dough to a 9” pie plate, and trim off the extra dough that hangs over, but leave at least an inch overhanging.
- Tuck the overhanging edges under, between the pie plate’s rim and the dough. Crimp the edges of the dough by using a finger from one hand to push the dough from the outer edge to between your inside fingertips of your other hand. Repeat following along the rim until the entire pie crust is crimped.
- Chill the dough in the refrigerator until firm around 30 minutes.
- Preheat your oven to 350°F.
- Make the filling:
- Combine the melted cooled butter and maple syrup in a medium bowl.
- Whisk in the brown sugar, polenta, and sea salt.
- Mix the eggs and egg yolk in a separate medium bowl. Add the cream and vanilla, and whisk until combined.
- Pour the egg mixture into the maple mixture and whisk just until combined.
- Place the pie plate on a parchment-lined baking tray. Pour the filling into the pie shell.
- Bake: Transfer the baking tray with the pie on it to the oven and bake for one hour, until the edges are puffed, and the center jiggles only slightly when shaken. It will continue to set as it cools.
- Remove the baking tray from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours.
- Sprinkle generously with flaky sea salt once fully cooled and at room temperature. Slice, top with whipped cream and chopped pecans, and serve.
If you start to see some oily liquid on top of the pie while the pie is cooling, put a paper towel on top to suck up the liquid. Do it as many times as you need to get most of the liquid. But this is optional!
Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pie recipe, thanksgiving dessert, maple syrup recipe, maple syrup dessert, holiday dessert, American dessert, Southern dessert