I made this salted maple pie multiple times during the pie project. Sister Pie's salted maple pie, which is a play on two other famous bakeries sugar-heavy chess pies, is lovely and decadent. Salted Maple Pie Yield: 1 pie | Total Time: 2-3 hours Recipe from Sister Pie Ingredients 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 1/4 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 Directions To make the filling, combine the melted butter and maple syrup in a bowl. Whisk in brown sugar, cornmeal, and salt. Crack the eggs and yolk into another bowl. Add the cream and vanilla and whisk until combined. Slowly pour the egg mixture into the maple mixture and whisk just until combined. Pour the maple filling into your blind-baked pie shell until it reaches the bottom of the crimps. 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. Let pie cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle with flaky sea salt. Serve with whipped cream. Pie #25 was a lovely little update on Pie #11 (a Cranberry Pear Walnut Pie). To make the previous pies filling, you combine pulsed cranberries and sugar with pears, lemon juice, orange zest, cornstarch, cinnamon, and nutmeg. For this pie, I took out the pears. Pears are a fine fruit, but to me, this was better sans pear. The cranberry is a complex little thing (purposefully not saying fruit because that seems like a trap) and it can stand on its own in a pie. To make the topping, I combined oats, brown sugar, flour, cinnamon, and salt. Instead of elegantly making a circle, like in Pie #11, I simply dumped the topping over the whole pie. This was easy and delicious.
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