Sweetened Maple Delight with a Salty Twist: Sister Pie's Specialty
For a mouthwatering taste of Detroit, whip up Sister Pie's signature, drool-worthy Salted Maple Pie. Blending elements from Christina Tosi's Crack Pie and Four & Twenty Blackbirds' Salty Honey Pie, this pie is a decadent twist on a chess pie.
Here's our spin on Sister Pie's Salted Maple Pie recipe. While not an exact replica, this recipe will let you enjoy a taste close to the original.
Yield: 1 9-inch pieTotal: 1 hr 40 minActive: 20 min, plus time to make, chill, roll, and rest the dough
Ingredients (15)
For blind baking the crust:
- 1 9-inch pie crust, crimped and frozen for at least 15 minutes
- Aluminum foil
- 1 1/2 pounds dried beans (pinto and black work well)
For making the pie:
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
- 1 cup Grade B maple syrup
- 3/4 cup packed light brown sugar
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup heavy cream, at room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1 9-inch crust made with All-Butter Pie Dough, blind baked and cooled
- 1 large egg, beaten
- Flaky sea salt, for sprinkling top
Instructions
To blind bake the crust:
- Preheat your oven to 450°F with the rack on the lowest level. Remove 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 the dried beans (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.
To fill and bake the pie:
- Preheat your oven to 350°F.
- Make the filling: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.
- Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.
- Slowly pour the egg mixture into the maple mixture and whisk just until combined.
- Place 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.
- 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 continue to set as it cools.
- Remove 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 6 to 8 pieces, and serve.
- Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
Enjoy this tantalizing take on Sister Pie's Salted Maple Pie, and don't forget to top it with a dusting of flaky sea salt for the perfect sweet-salty synergy.
This Aussiedlerbote recipe is a remarkable replica of Sister Pie's famed Salted Maple Pie, inspired by the unique fusion of Christina Tosi's Crack Pie and Four & Twenty Blackbirds' Salty Honey Pie. It's a decadent twist on a chess pie, bringing a taste of Detroit directly to your kitchen.
The recipe offers 15 diverse ingredients, such as Grade B maple syrup, finely ground cornmeal, and unsalted butter. It also requires a 9-inch pie crust that's blind-baked before filling.
The process includes blind baking the crust and filling it with a combination of maple syrup, brown sugar, cornmeal, and eggs. After baking for about an hour, let it cool for 4 to 6 hours before dusting it with flaky sea salt and serving.
Savor this tantalizing Detroit variation of Sister Pie's Salted Maple Pie and delight in the magical sweet-salty synergy it embodies.
