Sister Pie's Salted Maple Pie

January 30, 2019
20 Ratings
Photo by E. E. Berger
  • Prep time 2 hours 30 minutes
  • Cook time 1 hour 15 minutes
  • Makes One 9-inch pie
Author Notes

"The Salted Maple Pie is our signature flavor at Sister Pie because it is an homage to the bakeries where I got my professional chops: Momofuku Milk Bar in Manhattan and Four & Twenty Blackbirds in Brooklyn. It is reminiscent of the addictive quality of both Milk Bar’s Crack Pie and Four & Twenty’s Salty Honey Pie. We created our own version of a classic chess filling with robust Grade B maple syrup from Imlay City, Michigan and highlighted with local heavy cream, eggs, stone-ground yellow cornmeal, and light brown sugar. On Saturdays at the shop, we’ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It’s a match made in pancake breakfast heaven."

Reprinted with permission from Sister Pie, copyright © 2018. Photography by E. E. Berger. Published by Lorena Jones Books, an imprint of Penguin Random House. —Food52

What You'll Need
  • Salted Maple Pie Filling
  • 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
  • 1 9-inch crust made with All-Butter Pie Dough, blind baked and cooled (see below)
  • 1 large egg, beaten
  • 1 pinch flaky sea salt, for sprinkling top
  • All-Butter Pie Dough
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted European-style butter, straight from the fridge
  • 1/2 cup ice-cold water-vinegar mixture (see below), or more if needed
  1. Salted Maple Pie Filling
  2. Preheat your oven to 350°F.
  3. Make the filling: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.
  4. Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.
  5. Slowly pour the egg mixture into the maple mixture and whisk just until combined.
  6. 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.
  7. 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.
  8. 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.
  9. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
  1. All-Butter Pie Dough
  2. In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.
  3. It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.
  4. At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.
  5. Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.
  6. You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.
  7. NOTE: Icy water, now improved and with tang: While working at Brooklyn’s Four & Twenty Blackbirds for a summer, I learned a number of good tricks that considerably changed my pie dough–making experience. Here’s one of my favorites: Fill a 1-cup liquid measuring cup with about 1 inch of water and freeze until completely frozen. Just after you mix your dry ingredients, grab it from the freezer and fill with water plus 2 tablespoons or so of apple cider vinegar. The ice-cold water-vinegar mixture should look just like apple juice. Let it chill on your counter while you mix the other ingredients for the dough.
  8. NOTE 2: The addition of vinegar to pie dough was originally thought to tenderize the gluten (thus avoiding a tough crust), but there isn’t any good scientific evidence proving that it makes a difference. We keep it in our recipe for its tangy flavor and our respect for tradition.
  9. NOTE 3: Not the pie-baking plan-ahead type? That’s okay! When you’re ready to make the dough, simply fill a 1-cup liquid measuring cup about halfway with ice, then add water and 2 tablespoons apple cider vinegar.

See what other Food52ers are saying.

  • Courtney C
    Courtney C
  • Marie
  • stefanie
  • Liz Sprague Holt
    Liz Sprague Holt
  • Hannah Wood
    Hannah Wood

18 Reviews

trina November 22, 2023
Made to a T rereading recipe several hundred times. Pie does not look like picture. It has a brown top and in between the breaks its a pale yellow. Continuing to cook it any longer would result in a burnt pie. My pie also ended up greasy, not only on the top but the butter (used high quality European butter) leaked out of the crust and is now a pool at the bottom of the pie tin. I made sure it was in pea sized and no big chunks, also made the crust the night before and kept it in the fridge until it was time to roll out. So sad I went through the trouble of making this for Thanksgiving for my in-laws. Does not look very appetizing..Hoping it tastes better than it looks.
ajbake922 November 14, 2022
I was hesitant about trying this recipe, that was three years ago and I'm about to make this pie again for the 5th or 6th time. People don't think they will like it when I describe it to them but it always ends up being a huge hit and I've never had left overs.
gluppynewt January 18, 2020
YUM! Yes, Grade A Dark, Robust is the new name for what was Grade B maple syrup.

To boost the maple flavor (and support small family business, avoid GMO sugar products...), I would recommend MAPLE SUGAR instead of the brown sugar!
Here are some folks in WI who ship maple sugar. You have to email them because their website is old school. (How cool is that??)
KyleeAnn November 28, 2019
Wow! Made this for Thanksgiving and it was quite possibly the best thing my taste buds ever had the pleasure of enjoying! For those of you wondering if you can make this with a little less “fuss,” I say yes! I don’t know how my pie compares to the real Sister Pie’s one (I admit, probably not as good), but I used a pre-made roll out refrigerated pie crust and regular (not fine) cornmeal and it was delish. I couldn’t find fine corn meal at any of the stores around me, and I just didn’t have time to make my own crust. I did blind bake the crust for 12 minutes at 425 (using the foil filled with dried beans method) before filling. This pie is simply scrumptious!
KyleeAnn November 28, 2019
Oh, and I also couldn’t find grade B maple syrup so I used Grade A. Again...still incredible, and the pie got rave reviews from the family at Thanksgiving dinner!
alexast1 November 30, 2019
They changed how they label maple syrup. It’s basically all grade A now. Just look for the one that says robust taste and it should be a little darker. That’s what used to be grade B
Yamina M. October 21, 2019
The pie was a hit! Crust was flaky and filling was silky and sweet, loved the contrast with the crunchy salt. I couldn't find fine cornmeal so I used cornstarch and it worked perfectly!
Courtney C. September 23, 2019
Pie was lovely. I didn't have cornmeal, so I made breadcrumbs out of some toasted bread that I blitzed forever in the food processor and mixed that with a bit of flour. It worked out great. Also couldn't find the B grade of maple syrup, but my store had a darker grade A, so I just used that and it was great.
Tasha March 28, 2019
what are the instructions for blind baking the crust (time, temp). am i missing something????
Abycats April 26, 2020
The instructions for making the pie crust are separate.
Abycats April 26, 2020
Put into print view and they're at the bottom of the page.
Liz S. May 1, 2020
I didn't find either!
Liz S. May 1, 2020
Not the time and temp for crust! And I was surprised the pie needed to cool for 4-6 hours! I read that too late lol.
Jennifer M. March 3, 2019
Concur on the meh. Pie didn’t have much flavor and used a half cup of expensive syrup. It is better cold. A southern buttermilk or chess pie will have the same texture but more flavor than this one did. 3/5 stars. Will not cook again.
Hannah W. December 29, 2020
You are supposed to use an entire cup of syrup so that may be part of the reason why it didn’t work out for you.
Joyce I. February 5, 2019
Pie is a great big ole meh. A too greasy meh. Barely maple-y tasting either. I used our own very dark maple syrup. Had I paid for it, I'd be sore about the wasted expensive ingredient. (And that's the only reason I am posting an unfavorable review, to save another baker's precious syrup.) Texture leans towards an Indian pudding, that’s the only positive thing I can say about it.
Marie February 5, 2019
After reading the recipe and reviews on Food52, I ended up buying the Sister Pie e-book. The pie was a big hit! Tasty, sweet but not cloying, and the crunch of the salt was perfect.
stefanie February 2, 2019
I freaking love this pie! It's pretty easy to make, I usually have all the ingredients already in my fridge, and Sister Pie's pie crust recipe (at least as it's written in the cookbook) is the most comprehensive step-by-step guide I've ever read. I love bringing this to parties (it's a crowd-pleaser and it's so rich, people are content with smaller slices), and it travels very well (flew it from the East Coast to Utah once with no issue!).