Salted Maple Syrup Pie

From Country Living Feb/March 2023 magazine.

 

1/4 c all purpose flour

1 pie crust

1-1/4 c pure dark robust maple syrup

1/2 c unsalted butter, melted

1/2 c heavy cream, room temp

1/2 c packed light brown sugar

3 large eggs, room temp

1-1/2 tsp pure vanilla

1/2 tsp salt

1 tsp flaky sea salt for garnish

 

Maple whipped cream

1 c heavy cream

1/4 c pure maple sugar

salt

 

Preheat oven to 375° with racks in the middle and bottom positions. Prick the bottom of the pie crust with a fork; freeze 20 minutes. Fill pie crust with pie weights/beans and press all the way to the edge. 

Put pie crust on bottom rack and bake for 20 minutes. Remove pie weights and continue baking until light golden brown and bottom of pastry is dry, 5-10 minutes. Cool completely.

Reduce oven to 350°. Place flour, maple syrup, butter, cream, brown sugar, eggs, vanilla, and salt in a blender. Blend on high until ingredients are combined and smooth, about 30 seconds. Pour into pie crust. Wrap edges of crust with foil. Bake on middle rack, until filling is puffed and the top is set and dry to the touch, 40-50 minutes. Pie will still have a slight jiggle.

Just before serving, sprinkle with flaky sea salt. Serve with maple whipped cream alongside.

 

For maple whipped cream, whisk cream, maple sugar, and a pinch of salt with an electric mixer on med high speed until soft peaks form, about 1 minute. Serve immediately.