Salted Maple Pie
PIE CRUST DOUGH:
- 5 cups all-purpose flour, plus more for flouring the work surface
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 pound (4 sticks) unsalted butter, chilled and cut into chunks
- 1 cup ice-cold water
- 1 teaspoon apple cider vinegar
SALTED MAPLE PIE:
For the pie crust dough: In a large bowl, combine the flour, granulated sugar and salt. Using a pastry blender, cut in the butter until it resembles coarse meal. It's okay if the butter bits are different sizes, so long as none of them are larger than peas. Combine the water and vinegar and add it, a little at a time, until the dough begins to come together. Turn the dough over itself a few times, but be careful not to overwork it. Divide the dough in half and pat each piece into a 1-inch-thick round. Wrap one round in plastic and chill for at least 30 minutes. Wrap the other round in plastic and refrigerate or freeze for another use.
For the salted maple pie: In a large bowl, combine the maple syrup, butter, light brown sugar, cornmeal and kosher salt and whisk until all ingredients are well combined and there are no clumps.
In a medium bowl, combine the eggs, heavy cream and vanilla extract. Whisk until all ingredients are fully incorporated. Pour the egg mixture into the maple mixture and stir, just to combine.
Flour a work surface, unwrap the chilled dough round and place in the center. Using a French tapered rolling pin or your favorite rolling pin, press along the edges of the round, broadening the circle. Begin to flatten the pie dough into a larger circle by rolling from the center out, until the dough reaches 12 inches in diameter. It should be about 1/4 inch in thickness. Invert a pie tin or dish onto the circle and use a pastry cutter or knife to trim the dough, leaving a 1-inch border around the tin. Remove the pie tin, fold the dough in half and place it into the pie tin. Unfold the dough and gently press it into the tin, making sure it's centered and fitted properly.
To create a crimped edge, roll up the dough overhang toward the center of the pie, creating a ring of dough. Use the thumb and index finger of one hand to make a "V" and use the index finger of your other hand to press into the "V," making a crimp. Continue until the entire ring of dough is crimped. At this point, put the crust in the freezer for at least 15 minutes.
Preheat the oven to 425 degrees F.
Tear a piece of aluminum foil slightly larger than the crust. Place it into the frozen crust, fill it with dried beans and place the crust on a baking sheet. Bake for 6 minutes. Carefully remove the aluminum foil and beans and bake for an additional 6 minutes.
Reduce the oven temperature to 325 degrees F.
Brush the crimped edges of the pie crust with a little bit of the egg wash. Pour the maple filling into the crust and carefully return it to the oven. Bake the pie until the edges are puffed up and the center is only slightly jiggly, 40 minutes to 1 hour.
Allow to cool for 10 minutes, then sprinkle lightly with flaky sea salt. Rest for at least 2 hours before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.