Made by Lia’s Salted Maple Pie
Courtesy of Made by Lia’s Lia Weber
Adapted from Sister Pie
- 1¾ to 2 cups unbleached all-purpose flour
- 1 Tbsp. sugar
- ¾ tsp. salt
- ¾ cup (1½ sticks) cold, unsalted butter
- ½ to ¾ cup ice water
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 cup maple syrup
- ⅔ cup packed brown sugar
- ¼ cup fine yellow cornmeal
- ¼ heaping tsp. kosher salt
- 3 room-temperature eggs
- 1 room-temperature egg yolk
- ¾ cup room-temperature heavy cream, plus more for brushing
- 1 tsp. vanilla extract
- Flaky sea salt, for topping
For the pie crust:
• In a mixing bowl, whisk together the flour, sugar and salt. Cut the cold butter into cubes and add to the flour mixture. Using a pastry cutter, fork or your hands, cut the butter into the flour mixture until chunks of butter are about the size of a pea.
• Add ¼ cup ice-cold water and gently combine. Continue to add water a little bit at a time until the dough just comes together. (You may not use the entire ¾ cup ice water). The dough should not be sticky – if you added too much water, add a little more flour but try not to overwork the dough!
• Form the dough into 2 equal discs, wrap in plastic and refrigerate 30 minutes or overnight.
For the filling and pie:
• Preheat the oven to 350 degrees.
• On a lightly floured surface, roll out one of the refrigerated pie dough discs into a 12-inch circle, reserving the other for another use. Gently transfer to a pie pan and crimp the edges as desired. Refrigerate at least 20 minutes.
• Line the pie crust with parchment and fill with pie weights or dried beans. Bake until the edges are beginning to brown, about 15 minutes. Remove the parchment and weights and bake until the bottom of the pie just begins to brown, about 5 more minutes. Set aside and let cool.
• In a medium bowl, whisk together the melted butter and maple syrup. Add the brown sugar, cornmeal and salt and whisk until well combined.
• In a separate bowl, whisk together the eggs and egg yolk until well combined. Whisk in the heavy cream and vanilla extract.
• Slowly pour the egg mixture into the maple mixture and whisk until well combined.
• Pour the filling into the par-baked pie crust and brush the crust with heavy cream.
• Bake until the pie is puffed in the center and still slightly jiggly, about 55 minutes, rotating the pie halfway through.
• Let cool and set 4 to 6 hours or overnight. Top with flakey sea salt and serve.