Sister Pie's Salted Maple Pie

Salted Maple Pie (~from Sister Pie)

Makes: One, 9-inch pie / Preparation time: 20 minutes / Total time: 1 hour 20 minutes

                 Ingredients

·        1/2 cup (1 stick) plus 2 tablespoons unsalted butter

·        1 cup grade B maple syrup

·        3/4 cup light brown sugar

·        1/4 cup fine yellow cornmeal

·        1 heaping 1/4 teaspoon kosher salt

·        3 eggs, at room temperature (mine was from fridge)

·        1 egg yolks, at room temperature (mine was from fridge)

·        ¾ cup heavy whipping cream, at room temperature (mine was from fridge)

·        1 ¼ teaspoons vanilla extract

·        Flaky sea salt, for sprinkling on top

·        1 blind baked 9-inch crust, cooled

·        1 egg, beaten

Directions

1.     Preheat oven to 350 degrees.

2.     Make filling: combine melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.

3.     In another bowl, crack eggs and yolk. Add cream and vanilla and whisk until combined.

4.     Slowly pour the egg mixture with the maple mixture and whisk until combined.

5.     Place the blind baked shell on baking sheet. Brush the crimped edge with egg wash. Pour pie filling into crust.

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 done, at room temperature for up to 3 days.