Salted maple pie from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 108) by Lisa Ludwinski

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jen_psw6bm on March 24, 2026

    I have made this more times than I can count. It’s always requested from me during Thanksgiving. It’s an incredible but unique pie. Tastes like the filling of a pecan pie but better.

  • skvalentine on October 19, 2025

    This was just OK for me. I mean, it was definitely delicious, but it tastes pretty much like the filling for pecan pie (which, to me, is the worst part of pecan pie). I don't think I would make it again, but I'm glad I tried it.

  • Jviney on March 15, 2025

    Pi Day 2025, made with my eight-year-old son. Delicious, truly like a cross between a pancake and the filling for a pecan pie. We both loved it with the all butter pie crust. Mine baked for an hour and five minutes.

  • nadiam1000 on July 01, 2019

    First recipe I made from this book. Delicious and less sweet than one would expect with maple syrup and brown sugar; the salt helps offset the sweetness perfectly. Like a pecan pie without the pecans (which actually might work well here) I have made the Salted Honey Pie from Four and Twenty Blackbirds and this is similar. the crust is very flaky (again, similar to the crust in FATB). I used bourbon barrel aged maple syrup which added to the depth of flavor. I was out of brown sugar so I made my own by combining the 3/4 cup granulated sugar and 1 T molasses. I ended up with extra filling - used a standard 9" pyrex plate and my pre-baked crust slumped a bit (my ceramic pie weights do not fill the shell completely - will be buying a couple pounds of dried beans to use next time!) I baked the extra filling alongside the pie in custard cups for about 25 minutes.

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