Maple–Browned Butter Pie
Sweet and rich maple custard filling, cut with a hit of apple cider vinegar, and embedded in a nutty whole wheat crust.
- Makes1 9-inch pie
- Cook Time3 hours
- Active time plus cooling45 minutes active, plus cooling
- 3
This dessert is the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. The nutty flavor and flaky, yet sturdy texture of the whole-wheat pastry perfectly complement the browned butteriness and silkiness of the custard filling. We recommend using the darkest maple syrup you can find so the smoky maple notes hold their own amidst the butter, eggs and cream. A sprinkle of flaky sea salt just before serving balances the filling's sweetness and adds a pleasing crunch that contrasts the smoothness, but this flourish is purely optional. The pie can be covered with plastic wrap and refrigerated for up to two days; bring to room temperature before serving.
Don’t skip or skimp on the pie weights when prebaking the crust; they're essential for preventing the dough from shrinking, slipping and bubbling. We highly recommend using metal or ceramic pie weights. Unlike dried beans and rice, two common pie-weight stand-ins, both metal and ceramic conduct heat well, which aids with browning, and their heft holds the dough in place as it bakes. Also, don't forget to lower the oven temperature to 325°F after placing the prebaked crust on a wire rack.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.