SALTED MAPLE PIE
Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski. Use the best dark maple syrup you can find, and don't forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep an eye on the crust while it's baking: If it's browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it's lining the plate.
- Trim so there's about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees 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 pie weights or dried beans (they should come all the way up 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. You are now ready to fill the pie. Reduce your oven to 350 degrees.
- Make the filling: In a medium bowl, whisk 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 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 93 milligrams, Sugar 36 grams, TransFat 0 grams
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE PECAN CHESS PIE
This pie brings me back to childhood when grandma would make a variety of pies and set them out during the holidays for us to sample. Pecan pie was alway one of my favorites
Provided by TishT
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, flour salt and maple syrup.
- Fold in the pecans.
- Combine well then pour the mixture into the pie shell Bake at 400 for 5 minutes then reduce heat to 375F and bake for 30-40 minutes or until the mixture is firm and a skewer inserted in the center of the pie comes out clean.
- Serve plain or with whipped cream flavored with vanilla.
Nutrition Facts : Calories 481.8, Fat 24.1, SaturatedFat 5.2, Cholesterol 60.5, Sodium 173.6, Carbohydrate 66, Fiber 2.2, Sugar 52, Protein 4.4
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