Brown Butter Salted Maple Pie with Homemade Butter Crust
Sweet, salty, and irresistibly rich, this Salted Maple Pie with Homemade Butter Crust is the ultimate easy holiday dessert that looks as impressive as it tastes. With its silky maple filling and perfectly flaky, buttery crust, this maple pie recipe is sure to become a new seasonal favorite.
Ingredients you’ll need:
- unsalted butter
- maple syrup
- fine yellow cornmeal
- light brown sugar
- fine baking salt
- vanilla extract
- eggs
- heavy cream
how to prep homemade pies in advance:
Save time and reduce holiday stress by preparing your pies ahead of time! Here are my favorite methods to prepping homemade pies for the holidays.
- Pre-shape and freeze pie crusts so they’re ready to be baked straight from the freezer (you may just need to add few extra minutes to help crisper them up before adding fillings).
- Pre-bake and freeze the pies. This is my personal favorite, because when properly stored in the freezer, you can prep the pies 2-3 weeks in advance. Just let them thaw on the counter overnight and reheat in the oven at 300F covered for 20 minutes.
bake with me!
Salted Maple Pie with Homemade Butter Crust
Ingredients
For the Homemade Pie Crust:
- 8 tbsp. COLD Unsalted Butter
- 1 ½ cups All Purpose Flour
- 1 tbsp. Granulated Cane Sugar
- ¼ tsp. Fine Baking Salt
- 1 tbsp. Apple Cider Vinegar
- 1/3 cup COLD Water
For the Salted Maple Filling:
- 10 tbsp. Unsalted Butter
- 1 cup Maple Syrup
- 3/4 cup Light Brown Sugar
- 1/4 cup Fine Yellow Cornmeal
- 3 Eggs
- 1 Egg Yolk
- 3/4 cup Heavy Cream
- 1 1/2 tsp. Vanilla Extract
- 3/4 tsp. Fine Baking Salt
Instructions
For the Homemade Pie Crust:
- In a food processor, combine the flour, sugar, and salt. Pulse to combine.
- Add the cubed butter and vinegar. Pulse until crumb-like texture.
- On LOW speed, slowly drizzle in the cold water JUST until the dough comes together. It’s okay if it’s still a little crumbly!
- Transfer the dough to plastic wrap, flatten into a ½” disc, wrap tightly in the saran wrap, then chill in the fridge 2 hours.
- Preheat oven to 400F. Grease a 9” pie plate.
- Lightly flour your surface to roll out the dough to ¼” thick. Place in the grease pie plate. Trim and crimp the edges. Poke all over the bottom of the pie plate with a fork.
- Add pie weights or dried beans to spread evenly out in the crust.
- Place in the freezer for 15 minutes.
- Brush the edges of the pie with an egg wash or olive oil then sprinkle with granulated cane sugar. Bake for 10 minutes, then remove the beans to bake another 5-8 minutes to help crispen up the bottom crust.
- Let cool 10 minutes before adding the filling.
For the Salted Maple Pie Filling:
- Reduce oven heat to 350F.
- If desired, brown the butter over medium heat in a saucepan until brown speck form at the bottom and smells nutty, about 3-5 minutes. Otherwise, melt the butter.
- In a large bowl, whisk the eggs and light brown sugar together.
- Add the maple syrup, butter, vanilla, heavy cream, and salt. Shift in the cornmeal. Whisk until smooth.
- Pour into the baked pie crust.
- Bake for 45-60 minutes, until edges are puffy and center is set but slightly jiggly when shaken.
- Let cool at room temperature for 4 hours to overnight.
- Enjoy with whipped cream and freshly grated nutmeg to serve!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Hello!! This is my second time making this pie now, I practiced over the weekend and It was delicious. I’m wondering if you have an opinion on making the filling too early. Have you noticed a difference if you make the filling before the crust is ready? Does the corn meal thicken the filling too much?
Hi Kaitlin! Sorry for just seeing this! I have not noticed a difference here and have in fact prepped the filling prior to the crust having been cooled 😉