When I saw this Maple-Browned Butter Pie on an episode of Christopher Kimball's Milk Street, I knew I had to make it, and soon.
Maple is one of my favorite flavors and nothing sounds better to me than Maple-Browned Butter Pie.
Years ago I discovered the genius that is browned butter (Peachy Brown Butter Bars - yum). It gives whatever you're baking a deep, nutty, rich flavor.
Nobody can quite put their finger on that wonderful flavor that makes your browned-butter baked goods a little bit different and delicious.
This pie originates in Portland, Maine by Chef Briana Holt at her unique bakery - Tandem Coffee and Bakery (check out her Loaded Biscuit!). Besides the browned butter and maple, the pie has a touch of cornmeal, cream, and a little cider vinegar.
I made a few adaptations and didn't use the wheat-based crust listed on the recipe. It seems a little heavy to me, although I'm sure Chef Holt makes it beautifully. I also lowered the salt a bit because my butter is fairly salty, and added a little maple extract for more maple flavor.
I'm wondering if I have a little Canadian in me because I just love anything maple. That would be OK - I like Canadians.
This pie is such a great blend of flavors. You have sweetness, deeply nutty brown butter, that terrific maple flavor and a little saltiness. It's a great pie. I can see this happily sitting on a holiday dessert table.
You know, 2020 has really been a strange year for all of us. Most of us have been affected in one way or another - physically cut off from family and friends, loss of employment, confused by the information and misinformation from various sources. This is when we learn our strengths and weaknesses and look forward to a better 2021, filled with kindness and hope. Many of us find comfort in many ways - our family loves a homey meal that's finished with a comforting dessert.
I can't think of a more comforting dessert than pie and Maple Browned-Butter Pie is a fine example of one to make when you're looking for something. It's not difficult to make and is unique and awesomely tasty.
Maple Browned-Butter Pie
Sweet, buttery maple pie. Deep nutty flavor from the browned butter. Delish!
Ingredients
- 1 9" pie crust
- 8 tablespoon (1 stick) butter
- ½ C granulated sugar
- ⅓ C honey
- 2 tablespoon fine cornmeal
- ¼ teaspoon kosher salt
- 3 large eggs, plus 1 large egg yolk, beaten
- ½ C maple syrup
- ½ C heavy cream
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon maple extract
- 2 teaspoon cider vinegar
Instructions
- Preheat the oven to 375°.
- Bake the pie crust for 15 minutes, then remove to a rack. (Poke the bottom of the crust several times with a fork before you bake it, or use pie weights so it won't puff up). After baked, turn oven down to 325°.
- While your pie crust is baking, go ahead and make the filling. In a medium skillet over medium heat, melt the butter. Swirl the melted butter occasionally until the bottom portion is a golden brown and has a nutty smell, about 1-2 minutes. Remove from the heat and pour into a small bowl. Let it cool for 15 minutes.
- Whisk the sugar, honey, cornmeal and kosher salt into the cooled butter.
- Add the eggs and yolk, then whisk until well combined. Add the maple syrup, cream, vanilla, maple extract, and vinegar and whisk until totally combined. Pour the filling into the crust. (Don't forget to turn oven down to 325°)
- Bake the pie until the edges of the filling are puffed, 40-50 minutes. The center of the pie should still be fairly jiggly, but not runny when gently shaken.
- Transfer the pie to a wire rack and let fully set and cool, from 3 to 4 hours.
Notes
Tips and Stuff:
Use the best maple syrup you can get (then enjoy the leftover syrup on pancakes!).
Use salted butter in this recipe. If you use unsalted, however, don't increase the amount of kosher salt called for.
If you want to use the whole wheat crust that comes with the original recipe, click on the link to the Milk Street site. It looks too heavy to me.
We liked it with a plop of barely sweetened whip cream to offset the sweetness of the pie.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 1125Total Fat: 58gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 133mgSodium: 926mgCarbohydrates: 137gFiber: 6gSugar: 44gProtein: 15g
Nutrition Values are Approximate
I have been looking for a browned sugar pie recipe for some time.
I am 83 years old and it was an aunt that made it in the 50's I think.
You put the white sugar in an iron skillet and cook until melted and brown.
It was then baked in the crust.
Hi Nadine! That sounds wonderful. I've never seen a recipe like that and did a little research (Google) - still didn't find it. I'll keep my eyes open for one like that and will get in touch if I find it.
Could you use glee to start?
I thinking you meant ghee? I'm not sure Jim, as some of the residue and liquid taken out while making ghee actually contributes to that browned butter flavor. I have read about people doing it though.
Does it need to be refrigerated when its done? How should it be stored overnight?
Hi Amanda - it can be kept on the counter in a pie keeper if you have one. If not, cover loosely with aluminum foil.
This looks and sounds delicious! Just one question: could you replace the honey called for with more maple syrup, so it will be extra maple-y?
Hi Bobbi! I think that may change the texture a little too much since maple syrup is somewhat thinner than honey (plus honey adds a great flavor). You might want to add an additional eighth teaspoon of good maple extract instead. I'm with you - the more maple, the better.
My mouth is hanging open! I've gotta taste this. Pronto!
Yes, you do, Coco!! My husband ate the last of it for breakfast and was licking the pie plate. It's soooo good.