Sister Pie's Salted Maple Pie
Adapted from Sister Pie, a cookbook from the eponymous bakery in Detroit, 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. Pie dough recipe adapted from David Lebovitz. To make a double recipe (which I recommend if you are baking for the holidays, follow this recipe.) I love my Emile Henry pie plate — it makes the best crust.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon table or kosher salt
- 8 tablespoons (114 g) cold, cubed butter, salted or unsalted
- 1/4 C. + 1 T. (71 g) ice water
- 3⁄4 cup (150 g) packed light brown sugar
- 10 tablespoons (142 g) unsalted butter, melted and cooled
- 1 cup (325 g) maple syrup
- 1⁄4 cup (32 g) fine yellow cornmeal
- 1/2 teaspoon kosher salt (1.5 g)
- 1-1⁄4 teaspoons pure vanilla extract
- 3 large eggs
- 1 large egg yolk
- 3⁄4 cup (188 g) heavy cream
- Flaky sea salt
- 1 cup heavy cream
- confectioner’s sugar
Directions
- 1
In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. If time permits, chill the dough for 30-60 minutes before proceeding.
- 2
Heat your oven to 425ºF. If you have a Baking Steel or pizza stone, place it on a rack in the lower third of your oven. On a lightly floured work surface, roll out one of the chilled rounds of pie dough, flipping the round over every few strokes, until you have a circle roughly 15 inches in diameter — the thickness should be about that of a Ritz cracker — learned this visual tip from King Arthur Flour.