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

  • heavy cream
  • maple syrup
  • apple cider vinegar
  • eggs
  • all-purpose flour
  • butter
  • egg yolks
  • sea salt flakes
  • fine yellow cornmeal

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

  • 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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