Salted Maple Pie
Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from “Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit” by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep an eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time.
- Serves: 8 persons
- Perfect Pie Crust, prepared for a custard pie and chilled
- ½cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), melted and cooled
- 1cup/240 milliliters dark robust (formerly Grade B) maple syrup
- ¾cup/165 grams packed light brown sugar
- ¼cup/35 grams fine yellow cornmeal
- Heaping 1/4 teaspoon kosher salt
- 3large eggs, at room temperature
- 1large egg yolk, at room temperature
- ¾cup/180 milliliters heavy cream, at room temperature
- 1 ¼teaspoons pure vanilla extract
- 1large egg, beaten
- Flaky sea salt, for sprinkling
Step 1On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Step 2Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Step 3Remove the pie crust from the freezer, tear off a square of aluminum foil that is 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 up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Step 4Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Step 5Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Step 6Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Step 7Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Step 8Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Step 9Remove 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.