Name: Salted Maple Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; ½ cup (1 stick) cold unsalted butter, cut into small cubes; 3 to 5 tablespoons ice water; 1 cup pure maple syrup (preferably Grade A dark); ½ cup packed light brown sugar; ¼ cup unsalted butter, melted and slightly cooled; 3 large eggs; ¼ cup heavy cream; 2 tablespoons fine cornmeal; 1 teaspoon pure vanilla extract; ½ teaspoon flaky sea salt (plus more for topping)

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A rich and gooey dessert that captures the essence of fall, this Salted Maple Pie is a dream come true for anyone who loves the sweet depth of real maple syrup. Nestled in a buttery, flaky homemade crust, the custard-like filling is smooth, sweet, and perfectly balanced with a sprinkle of flaky sea salt. Whether I'm serving it for Thanksgiving or simply indulging in a cozy weekend bake, this pie always delivers comfort and flavor.

Salted Maple Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1½ cups all-purpose flour

1 tablespoon sugar

½ teaspoon salt

½ cup (1 stick) cold unsalted butter, cut into small cubes

3 to 5 tablespoons ice water

For the filling:

1 cup pure maple syrup (preferably Grade A dark)

½ cup packed light brown sugar

¼ cup unsalted butter, melted and slightly cooled

3 large eggs

¼ cup heavy cream

2 tablespoons fine cornmeal

1 teaspoon pure vanilla extract

½ teaspoon flaky sea salt (plus more for topping)

Directions

I start by preparing the crust. In a mixing bowl, I combine the flour, sugar, and salt. I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.

I add ice water gradually, a tablespoon at a time, mixing just until the dough comes together. Then I form it into a disk, wrap it tightly in plastic, and chill it for at least 1 hour.

I preheat the oven to 350°F (175°C).

Once the dough is chilled, I roll it out on a lightly floured surface and fit it into a 9-inch pie plate. I trim and crimp the edges, then place the crust in the freezer while I make the filling.

For the filling, I whisk together the maple syrup, brown sugar, melted butter, eggs, heavy cream, cornmeal, vanilla, and sea salt until everything is smooth and well blended.

I pour the filling into the prepared crust.

I bake the pie for 45 to 55 minutes, or until the center is just set and slightly puffed. The edges should be golden and crisp.

I let the pie cool completely before slicing. Right before serving, I sprinkle a touch more flaky sea salt on top for that signature sweet-salty finish.

Servings and timing

This recipe yields 8 servings.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 410 kcal per slice

Variations

I sometimes swap the heavy cream for crème fraîche or sour cream for a slight tang.

For a nutty twist, I add a handful of chopped pecans to the filling.

When I want a gluten-free version, I use a gluten-free flour blend in the crust.

I’ve also tried adding a pinch of cinnamon or nutmeg to the filling for a warmer spice profile.

Storage/Reheating

I store leftover pie covered in the refrigerator for up to 4 days. When I want to reheat a slice, I warm it in a 300°F (150°C) oven for about 10 minutes, or microwave it for 20–30 seconds. It’s also delicious served cold, straight from the fridge.

FAQs

How do I know when the pie is fully baked?

I look for the center to be just set and slightly puffed. It shouldn’t jiggle like liquid, but it also shouldn’t be completely firm—similar to the texture of a pecan pie when done.

Can I use store-bought pie crust?

Yes, I can use a store-bought crust to save time, but I really enjoy the buttery flavor and flakiness of making it from scratch.

What type of maple syrup should I use?

I always go with pure maple syrup, preferably Grade A dark or amber, for the richest flavor. I avoid pancake syrups, which are often artificial.

Can I make this pie ahead of time?

Yes, I often make it the day before and let it chill overnight. The flavors deepen, and it slices more cleanly once fully set.

Why is there cornmeal in the filling?

The fine cornmeal helps thicken the custard slightly and gives it a subtle texture that complements the smooth filling. It’s a small addition that makes a big difference.

Conclusion

Salted Maple Pie is one of those desserts that feels both rustic and refined. I love how simple the ingredients are, yet the end result is so satisfying and elegant. With its flaky crust, gooey maple filling, and a perfect finish of sea salt, it has become a favorite on my fall and holiday table. Whether I'm baking for a crowd or just treating myself, this pie never disappoints.

📖 Recipe:

Salted Maple Pie

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich, gooey dessert with deep maple flavor and a hint of sea salt, Salted Maple Pie features a smooth custard filling in a flaky homemade crust. Perfect for fall and holiday gatherings.

Instructions

In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface and fit into a 9-inch pie plate. Trim and crimp edges, then freeze the crust while preparing the filling.
In a bowl, whisk together maple syrup, brown sugar, melted butter, eggs, heavy cream, cornmeal, vanilla, and sea salt until smooth.
Pour the filling into the prepared pie crust.
Bake for 45 to 55 minutes, or until the center is just set and slightly puffed, and the crust is golden brown.
Allow the pie to cool completely before slicing. Sprinkle with additional flaky sea salt before serving.