This salted maple pie is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Served with billowy whipped cream, it’s heaven, perfect for Thanksgiving, or for any fall or winter gathering.
A few days before last Thanksgiving, in search of one more pie to add to my dessert spread, I began paging through Sister Pie and landed on this recipe for salted maple pie, the bakery’s take on a classic chess pie, an old-fashioned Southern dessert which typically contains cornmeal, butter, sugar, and eggs.
Sister Pie’s version also contains cornmeal but is sweetened with maple syrup and is finished, once the pie cools, with a nice sprinkling of sea salt. I find it irresistible. I think you might, too.
How to Make Salted Maple Pie, Step by Step
Gather your ingredients:
As always, for best results, use a scale to measure:
Start by whisking together the melted butter and maple syrup:
Then add the cornmeal, brown sugar, and salt:
Whisk until smooth:
In a separate bowl, combine the eggs, egg yolk, heavy cream and vanilla:
Whisk until smooth:
Then add this egg-cream mixture to the maple syrup mixture and whisk until smooth.
Parbake your pie crust. (Find video guidance on how to make and parbake your crust here .)
Fill the shell with the custard:
Then bake for roughly 1 hour or until the custard is set:
Transfer to a cooling rack:
And let cool for at least an hour before slicing and…
… serving with salted whipped cream:
One of my favorite Thanksgiving pies 🥧🥧🥧
Description
This salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it’s nice for fall in general.
Adapted from Sister Pie , a cookbook from the eponymous bakery in Detroit.
I love my Emile Henry pie plate — it makes the best crust. You need a 9-inch pie plate at least 2 inches deep for this recipe.
Finally: A number of people have had issues with this recipe, and I have a few thoughts: 1. They are using cold maple syrup. 2. They might be using pie plates that are indeed 9 inches in diameter but perhaps not tall enough. If you store your maple syrup in the fridge, measure out what you need and let it sit (covered) at room temperature for several hours. Be sure to measure the depth of your pie plate.
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 10 tablespoons ( 142 g ) unsalted butter, melted and cooled
- 1 cup ( 300 g ) maple syrup, room temperature
- 1⁄4 cup ( 32 g ) fine yellow cornmeal
- 3⁄4 cup ( 150 g ) packed light brown sugar
- 1/2 teaspoon kosher salt ( 1.5 g )
- 1 – 1⁄4 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3⁄4 cup ( 188 g ) heavy cream, room temperature
For finishing:
- Flaky sea salt
- 1 cup heavy cream
- confectioner’s sugar
- Preheat your oven to 350°F.
- Make the filling : In a large bowl, whisk together the maple syrup and melted butter. Add the cornmeal, brown sugar, and salt. In a separate medium bowl, whisk together the eggs, egg yolk, heavy cream, and vanilla until smooth. Whisk the egg-cream mixture into the maple syrup mixture and whisk again until very well combined or emulsified — this is important: several commenters have had issues with the mixture separating in the oven.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell.
- Transfer 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 look slightly underbaked when you remove it but it will continue to set as it cools. This consistently takes me at least 1 hour to cook.
- Remove the baking sheet from the oven and transfer the pie to a wire rack. Sprinkle generously with flaky sea salt. Let cool for 4 to 6 hours. Once fully cooled and at room temperature, slice, and serve.
- To make the whipped cream , beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar (or don’t — I actually like this whipped cream without any sugar because the pie is on the sweet side) and a big pinch of flaky sea salt and beat until peaks begin to get firmer. Taste. Add more sugar (if using) and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.
- Store leftover pie, well wrapped in plastic wrap, or tucked into a jumbo ziplock bag, or under a pie dome, at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
This salted maple pie is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Served with billowy whipped cream, it’s heaven, perfect for Thanksgiving, or for any fall or winter gathering.
A few days before last Thanksgiving, in search of one more pie to add to my dessert spread, I began paging through Sister Pie and landed on this recipe for salted maple pie, the bakery’s take on a classic chess pie, an old-fashioned Southern dessert which typically contains cornmeal, butter, sugar, and eggs.
Sister Pie’s version also contains cornmeal but is sweetened with maple syrup and is finished, once the pie cools, with a nice sprinkling of sea salt. I find it irresistible. I think you might, too.
How to Make Salted Maple Pie, Step by Step
Gather your ingredients:
As always, for best results, use a scale to measure:
Start by whisking together the melted butter and maple syrup:
Then add the cornmeal, brown sugar, and salt:
Whisk until smooth:
In a separate bowl, combine the eggs, egg yolk, heavy cream and vanilla:
Whisk until smooth:
Then add this egg-cream mixture to the maple syrup mixture and whisk until smooth.
Parbake your pie crust. (Find video guidance on how to make and parbake your crust here .)
Fill the shell with the custard:
Then bake for roughly 1 hour or until the custard is set:
Transfer to a cooling rack:
And let cool for at least an hour before slicing and…
… serving with salted whipped cream:
One of my favorite Thanksgiving pies 🥧🥧🥧
Description
This salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it’s nice for fall in general.
Adapted from Sister Pie , a cookbook from the eponymous bakery in Detroit.
I love my Emile Henry pie plate — it makes the best crust. You need a 9-inch pie plate at least 2 inches deep for this recipe.
Finally: A number of people have had issues with this recipe, and I have a few thoughts: 1. They are using cold maple syrup. 2. They might be using pie plates that are indeed 9 inches in diameter but perhaps not tall enough. If you store your maple syrup in the fridge, measure out what you need and let it sit (covered) at room temperature for several hours. Be sure to measure the depth of your pie plate.
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 10 tablespoons ( 142 g ) unsalted butter, melted and cooled
- 1 cup ( 300 g ) maple syrup, room temperature
- 1⁄4 cup ( 32 g ) fine yellow cornmeal
- 3⁄4 cup ( 150 g ) packed light brown sugar
- 1/2 teaspoon kosher salt ( 1.5 g )
- 1 – 1⁄4 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3⁄4 cup ( 188 g ) heavy cream, room temperature
For finishing:
- Flaky sea salt
- 1 cup heavy cream
- confectioner’s sugar
- Preheat your oven to 350°F.
- Make the filling : In a large bowl, whisk together the maple syrup and melted butter. Add the cornmeal, brown sugar, and salt. In a separate medium bowl, whisk together the eggs, egg yolk, heavy cream, and vanilla until smooth. Whisk the egg-cream mixture into the maple syrup mixture and whisk again until very well combined or emulsified — this is important: several commenters have had issues with the mixture separating in the oven.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell.
- Transfer 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 look slightly underbaked when you remove it but it will continue to set as it cools. This consistently takes me at least 1 hour to cook.
- Remove the baking sheet from the oven and transfer the pie to a wire rack. Sprinkle generously with flaky sea salt. Let cool for 4 to 6 hours. Once fully cooled and at room temperature, slice, and serve.
- To make the whipped cream , beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar (or don’t — I actually like this whipped cream without any sugar because the pie is on the sweet side) and a big pinch of flaky sea salt and beat until peaks begin to get firmer. Taste. Add more sugar (if using) and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.
- Store leftover pie, well wrapped in plastic wrap, or tucked into a jumbo ziplock bag, or under a pie dome, at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
This salted maple pie is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Served with billowy whipped cream, it’s heaven, perfect for Thanksgiving, or for any fall or winter gathering.
A few days before last Thanksgiving, in search of one more pie to add to my dessert spread, I began paging through Sister Pie and landed on this recipe for salted maple pie, the bakery’s take on a classic chess pie, an old-fashioned Southern dessert which typically contains cornmeal, butter, sugar, and eggs.
Sister Pie’s version also contains cornmeal but is sweetened with maple syrup and is finished, once the pie cools, with a nice sprinkling of sea salt. I find it irresistible. I think you might, too.
How to Make Salted Maple Pie, Step by Step
Gather your ingredients:
As always, for best results, use a scale to measure:
Start by whisking together the melted butter and maple syrup:
Then add the cornmeal, brown sugar, and salt:
Whisk until smooth:
In a separate bowl, combine the eggs, egg yolk, heavy cream and vanilla:
Whisk until smooth:
Then add this egg-cream mixture to the maple syrup mixture and whisk until smooth.
Parbake your pie crust. (Find video guidance on how to make and parbake your crust here .)
Fill the shell with the custard:
Then bake for roughly 1 hour or until the custard is set:
Transfer to a cooling rack:
And let cool for at least an hour before slicing and…
… serving with salted whipped cream:
One of my favorite Thanksgiving pies 🥧🥧🥧
Description
This salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it’s nice for fall in general.
Adapted from Sister Pie , a cookbook from the eponymous bakery in Detroit.
I love my Emile Henry pie plate — it makes the best crust. You need a 9-inch pie plate at least 2 inches deep for this recipe.
Finally: A number of people have had issues with this recipe, and I have a few thoughts: 1. They are using cold maple syrup. 2. They might be using pie plates that are indeed 9 inches in diameter but perhaps not tall enough. If you store your maple syrup in the fridge, measure out what you need and let it sit (covered) at room temperature for several hours. Be sure to measure the depth of your pie plate.
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 10 tablespoons ( 142 g ) unsalted butter, melted and cooled
- 1 cup ( 300 g ) maple syrup, room temperature
- 1⁄4 cup ( 32 g ) fine yellow cornmeal
- 3⁄4 cup ( 150 g ) packed light brown sugar
- 1/2 teaspoon kosher salt ( 1.5 g )
- 1 – 1⁄4 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3⁄4 cup ( 188 g ) heavy cream, room temperature
For finishing:
- Flaky sea salt
- 1 cup heavy cream
- confectioner’s sugar
- Preheat your oven to 350°F.
- Make the filling : In a large bowl, whisk together the maple syrup and melted butter. Add the cornmeal, brown sugar, and salt. In a separate medium bowl, whisk together the eggs, egg yolk, heavy cream, and vanilla until smooth. Whisk the egg-cream mixture into the maple syrup mixture and whisk again until very well combined or emulsified — this is important: several commenters have had issues with the mixture separating in the oven.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell.
- Transfer 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 look slightly underbaked when you remove it but it will continue to set as it cools. This consistently takes me at least 1 hour to cook.
- Remove the baking sheet from the oven and transfer the pie to a wire rack. Sprinkle generously with flaky sea salt. Let cool for 4 to 6 hours. Once fully cooled and at room temperature, slice, and serve.
- To make the whipped cream , beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar (or don’t — I actually like this whipped cream without any sugar because the pie is on the sweet side) and a big pinch of flaky sea salt and beat until peaks begin to get firmer. Taste. Add more sugar (if using) and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.
- Store leftover pie, well wrapped in plastic wrap, or tucked into a jumbo ziplock bag, or under a pie dome, at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it’s nice for fall in general.
Adapted from Sister Pie , a cookbook from the eponymous bakery in Detroit.
I love my Emile Henry pie plate — it makes the best crust. You need a 9-inch pie plate at least 2 inches deep for this recipe.
Finally: A number of people have had issues with this recipe, and I have a few thoughts: 1. They are using cold maple syrup. 2. They might be using pie plates that are indeed 9 inches in diameter but perhaps not tall enough. If you store your maple syrup in the fridge, measure out what you need and let it sit (covered) at room temperature for several hours. Be sure to measure the depth of your pie plate.
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pie:
- 10 tablespoons ( 142 g ) unsalted butter, melted and cooled
- 1 cup ( 300 g ) maple syrup, room temperature
- 1⁄4 cup ( 32 g ) fine yellow cornmeal
- 3⁄4 cup ( 150 g ) packed light brown sugar
- 1/2 teaspoon kosher salt ( 1.5 g )
- 1 - 1⁄4 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3⁄4 cup ( 188 g ) heavy cream, room temperature
For finishing:
- Flaky sea salt
- 1 cup heavy cream
- confectioner’s sugar
- Preheat your oven to 350°F.
- Make the filling : In a large bowl, whisk together the maple syrup and melted butter. Add the cornmeal, brown sugar, and salt. In a separate medium bowl, whisk together the eggs, egg yolk, heavy cream, and vanilla until smooth. Whisk the egg-cream mixture into the maple syrup mixture and whisk again until very well combined or emulsified — this is important: several commenters have had issues with the mixture separating in the oven.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell.
- Transfer 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 look slightly underbaked when you remove it but it will continue to set as it cools. This consistently takes me at least 1 hour to cook.
- Remove the baking sheet from the oven and transfer the pie to a wire rack. Sprinkle generously with flaky sea salt. Let cool for 4 to 6 hours. Once fully cooled and at room temperature, slice, and serve.
- To make the whipped cream , beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar (or don’t — I actually like this whipped cream without any sugar because the pie is on the sweet side) and a big pinch of flaky sea salt and beat until peaks begin to get firmer. Taste. Add more sugar (if using) and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.
- Store leftover pie, well wrapped in plastic wrap, or tucked into a jumbo ziplock bag, or under a pie dome, at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2018/11/26/sister-pies-salted-maple-pie/
I haven’t made a muffin in ages, and truthfully, muffin recipes rarely call my name anymore. But this “Apple Orchard” muffin, from the Red Truck Bakery cookbook, sounded too good not to make immediately.
For one, the recipe calls for all of my favorite ingredients: oil (as opposed to butter), buttermilk (aka the magical milk), and maple syrup (actually sorghum syrup or honey, but I didn’t have either). Second, each muffin is sprinkled with turbinado sugar, which always makes the tastiest and prettiest top. And finally, I can’t pretend I wasn’t drawn to the name — “Apple Orchard” muffin — cute, right?
These muffins are heaven to me: loaded with apples, very subtly spiced with cinnamon, soft-crumbed, and generously encrusted with sugar.
I posted a photo of these muffins on Instagram this morning and immediately got many requests for the recipe, so pardon the brevity, but I wanted to get this out. Red Truck Bakery , if you are unfamiliar, is a beloved bakery in rural Virginia, and the cookbook includes “85 nostalgic recipes for cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert.” As always, I’ll keep you posted on any more explorations, but this here’s a good place to start.
Gather your ingredients:
This is essentially a two-bowl process:
Buttermilk…
Apples…
Turbinado sugar…
Yum.
Description
From the Red Truck Bakery cookbook, these muffins, to me, are perfect: loaded with apples, very subtly spiced with cinnamon, soft-crumbed, and sugar crusted. They are made with all of my favorite ingredients, too: oil (as opposed to butter), buttermilk (the magical milk), maple syrup (my love… recipe calls for sorghum syrup or honey, but maple syrup worked beautifully), and turbinado sugar, which makes the best crust. You can absolutely use granulated sugar in its place, but if you’re heading to the store, pick up a bag — you’ll never want to make muffins without it. I’m using the Wholesome brand Organic Raw Cane Turbinado — it’s a little lighter in color than turbinado sugars I’ve used in the past, and I’m really loving it.
Also loving my new muffin pan .
A few notes:
I did not use nonstick spray or butter to grease my muffin tin. I just used muffin liners, and it worked just fine.
I omitted the raisins — I’ve never liked raisins in muffins… just me.
I used Honey Crisp apples.
non stick cooking spray or butter for greasing, optional (see notes)
2 3/4 cups ( 355 g ) unbleached all-purpose flour, sifted (or not)
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (I use 1/2 teaspoon )
1 cup packed dark brown sugar
1/2 cup sorghum syrup or honey (I use maple syrup)
1/2 cup + 2 tablespoons vegetable oil (I use grapeseed oil or olive oil)
1 large egg
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups chopped (1/2-inch) peeled apples, from about 2 large apples
1 cup golden raisins, optional
Turbinado sugar, for sprinkling
- Preheat the oven to 350ºF. Coat a muffin tin with nonstick spray and line it with paper liners (you may need two tins). Lightly spray the liners as well. (As noted above, I simply used the liners.)
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- In a separate large bowl, whisk together the brown sugar, sorghum (or maple) syrup, oil, egg, and vanilla. Add the buttermilk and mix well with a whisk or spatula. Add the flour mixture and stir just until flour disappears. Fold in the apples and raisins, if using.
- Scoop the batter into the prepared muffin tin. Generously sprinkle turbinado sugar over each muffin.
- Bake for 20 to 25 minutes, until light golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool slightly in the pan, then transfer the muffins to a raised wire rack to finish cooling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
