If you love the rich, caramelized sweetness of pumpkin pie but crave something new for your pie repertoire, let me introduce you to Salted Maple Pie. This rich custard pie blends the deep, flavor maple syrup with the perfect balance of flaky sea salt, all encased in a flaky crust that’s both tender and crisp. 

Ingredients needed for Salted Maple Pie:

• Single layer of butter pie crust
• Large eggs
• Heavy Cream
• Vanilla extract
• Maple syrup
• Brown sugar
• Melted butter, cooled
• Cornmeal
• White vinegar or apple cider vinegar
• Flakey sea salt (Like Maldon)

Supplies needed:

• Pie plate
• Mixing Bowl
• Dried beans or pie weights for blind baking the crust. 

Blind baking the crust: 

Roll out the dough on a lightly floured work surface into a 12-inch circle, then fit it into a 9-inch pie pan or pie dish. Crimp the edges, ensuring the bottom of the crimps adheres well to the dish. Chill the dough before blind baking to prevent shrinkage. Line the pie shell with parchment paper and fill it with pie weights or dried beans to help maintain its shape. Bake at 375°F for 15 minutes and then remove the parchment and baked for another 10 minutes until light golden brown. 

Make the filling: 

• In a large bowl, whisk together eggs, cream, brown sugar, maple syrup, butter, corn meal, vinegar, and pure vanilla extract. 
• Pour the maple filling into the blind-baked shell and bake at 425F  for 5 minutes and then reduce to 325F for another 40 minutes, until the center is just set.  (If the edges are getting too brown, cover with edges with aluminum foil.) Let it cool on a wire rack, then sprinkle the top of the pie with flaky sea salt. Let pie cool fully and serve room temperature or chilled. 
• Store leftover pie covered in plastic wrap at room temperature for 2-3 days or in the fridge for up to a week. 

Tips for a perfect, flakey pie crust:

• Ice water: Using super cold ice water when making your crust keeps the butter cold allowing it to melt when baking which creates flakiness.
• Cold butter: Always use very cold cubes of butter when making pie crust. 
• Pastry cutter: Either a pastry cutter, a food processor, or two knives work for breaking down the butter and blending the pie dough. 
• This Salty Maple Pie has been the best thing on my dessert table around the holidays for years and I hope you make it and enjoy it too! Similar to a traditional southern chess pie but with a rich sweet and salty twist, it’s just the best. 

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Salted Maple Chess Pie

Yield: 1 pie

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Ingredients

• Single layer Pie Crust*
• 3 eggs, room temperature
• ¼ cup heavy cream
• 1 tablespoon vanilla extract
• ¾ cup maple syrup
• 1 cup brown sugar
• ½ cup (1 stick) melted butter, cooled
• 2 tablespoons cornmeal
• 1 tablespoon white vinegar
• Flakey sea salt (Like Maldon)

Instructions

1. Preheat oven to 425F.
2. In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
3. Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers.
4. Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers.
5. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
6. Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
   notes

Notes

*If you'd like to add the braided crust like I did, I recommend making 1½ times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 20 minutes. Remove the parchment and then add your filling.

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