Sister Pie's salted maple pie from Food52 by Lisa Ludwinski

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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

  • rionafaith on December 01, 2024

    Made dough ahead and refrigerated overnight, then rolled out, froze crust for 20 mins or so, and blind baked at 450* for 15 mins lined with foil & beans, then 5 additional mins without foil. (The recipe does not give instructions for blind baking strangely, so I went on instructions elsewhere.) I found this crust very crumbly and difficult to roll out despite adding even a splash more water than instructed, but I made it work! Allowed crust to cool fully, then wrapped in foil and froze again until ready to make filling. Since this dough recipe makes enough for 2 crusts, I have another disc of dough wrapped up in the freezer that I'll use at a later date. The pie itself was delicious! Used "Grade A Extra Dark" syrup brought to me fresh from Vermont, and Maldon salt flakes sprinkled on top. It's a very sweet pie so the salt is essential!

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