Salted Maple Pie

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on by Kate wood.

From the author: 

The Salted Maple Pie is our signature flavor at Sister Pie because it is an homage to the bakeries where I got my professional chops: Momofuku Milk Bar in Manhattan and Four & Twenty Blackbirds in Brooklyn. It is reminiscent of the addictive quality of both Milk Bar’s Crack Pie and Four & Twenty’s Salty Honey Pie. We created our own version of a classic chess filling with robust Grade B maple syrup from Imlay City, Michigan and highlighted with local heavy cream, eggs, stone-ground yellow cornmeal, and light brown sugar. On Saturdays at the shop, we’ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It’s a match made in pancake breakfast heaven.


  • 1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks) unsalted butter, melted and cooled
  • 1 cup Grade B maple syrup
  • 3⁄4 cup packed light brown sugar
  • 1⁄4 cup fine yellow cornmeal
  • Heaping 1⁄4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3⁄4 cup heavy cream, at room temperature
  • 11⁄4 teaspoons pure vanilla extract
  • One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled (see below)
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling top


  1. Preheat your oven to 350°F.
  2. Make the filling: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.
  3. Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.
  4. Slowly pour the egg mixture into the maple mixture and whisk just until combined.
  5. Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
  6. Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
  7. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 6 to 8 pieces, and serve.
  8. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.