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Gooey Salted Maple Pie

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This nostalgic Gooey Salted Maple Pie features a flaky butter crust and a rich, gooey maple filling finished with flaky sea salt. It’s easy to make, crowd-pleasing, and perfect for holidays, potlucks, or cozy evenings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 3/4 cup unsalted butter, very cold and cubed
  • 1/3 cup ice water (add more, a tablespoon at a time, if needed)
  • 1 cup pure maple syrup (Grade A dark preferred)
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3 large eggs, room temperature
  • 1 tbsp all-purpose flour
  • 1/2 tsp pure vanilla extract (optional)
  • 1/2 tsp fine sea salt (for filling)
  • Flaky sea salt, for sprinkling

Instructions

  1. In a large bowl, combine flour, salt, and sugar. Whisk briefly.
  2. Add cold, cubed butter. Toss to coat in flour, then use a pastry cutter or fork to cut butter until pea-sized bits remain.
  3. Drizzle in ice water, stirring with a fork until dough starts to clump. If dry, add more water, 1 tbsp at a time.
  4. Turn dough onto a floured surface and gently knead a few times. Shape into a disc, wrap in plastic, and chill for 1 hour.
  5. Preheat oven to 375°F (190°C).
  6. Roll chilled dough on a floured surface to a 12-inch circle. Drape into a 9-inch pie pan, pressing gently into corners.
  7. Trim edges, fold under, and crimp decoratively.
  8. Line crust with parchment and fill with pie weights or beans. Bake 15 minutes, then remove weights and bake 5 minutes more until edges are lightly golden.
  9. Cool crust on a rack while making the filling.
  10. In a bowl, whisk together maple syrup, brown sugar, heavy cream, melted butter, eggs, flour, vanilla (if using), and salt until smooth.
  11. Poke the bottom of the crust a few times with a fork.
  12. Pour filling into crust. Tap pan gently to release air bubbles.
  13. Place pie on baking sheet and bake at 375°F (190°C) for 35-40 minutes. Edges should be set, center slightly wobbly.
  14. If crust browns too fast, cover edges with foil halfway through.
  15. Remove, sprinkle with flaky sea salt, and cool for 2 hours before slicing. Filling sets as it cools.

Notes

For best results, use real maple syrup and cold butter. Blind baking the crust prevents sogginess. Let the pie cool completely before slicing for a gooey but set filling. Variations include gluten-free and dairy-free swaps, adding nuts or chocolate, and topping with berries. Store leftovers tightly wrapped in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: maple pie, salted maple pie, gooey pie, butter crust, holiday dessert, easy pie recipe, comfort food, family recipe, fall dessert, Thanksgiving pie

Find it online: https://bitematrix.com/gooey-salted-maple-pie-recipe-easy-flaky-butter-crust-guide/