The last time I was in Detroit, I went to a new bakery called Sister Pie. I fell in love with the place immediately. Unfortunately, I arrived minutes before the shop was closing and had a very limited selection of pie slices to choose from. One of them was a salted maple pie. I couldn’t make heads or tails of it. There wasn’t any fruit or nuts in it, no meringue on top and it didn’t look candied like a pecan pie. It was denser like a pumpkin pie.
I skeptically took a bite and went to nirvana. The pie was wonderful. Sweet, salty, not eggy, just delicious. I now wanted to make one on my own. My version was little different. The texture was more like a custard or flan, but just as delicious. It also wasn’t eggy which is a big concern (I hate eggs). I shared it with a few friends at work, who really enjoyed it and asked me to make it again around the holiday!
Salted Maple Pie
- 1 piecrust ((your favorite))
- ½ cup unsalted butter (, melted)
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup real maple syrup
- 3 large eggs
- ½ cup heavy cream
- 2 teaspoons cider vinegar
- 1 teaspoons vanilla extract
- flaky or kosher salt for garnish
- Preheat oven to 350° F. Form piecrust to pie dish and refrigerate. Combine together the melted butter, sugar, and salt in a food processor or mixer. Add maple syrup and blend for 30 seconds. Add the eggs one at a time, whisk for about 15 seconds each. Add cream, white vinegar, and vanilla extract. Mix until combined and mixture is smooth. Pour filling into the chilled piecrust.
- Bake for approximately 50 – 60 minutes – the pie will puff up and be just slightly wobbly. Remove pie from the oven and cool (ideally for at least 4 hours). Sprinkle lightly with flaky or kosher salt.
Adapted from butter mountain farm