Name: Maple Browned-Butter Pie
Prep time: 20 min
Cook time: 45 min
Total time: 4 h 5 min
Yield: 8
Ingredients: 1 9" pie crust; 8 tbsp (1 stick) butter; 1/2 C granulated sugar; 1/3 C honey; 2 tbsp fine cornmeal; 1/4 tsp kosher salt; 3 large eggs, plus 1 large egg yolk, beaten; 1/2 C maple syrup; 1/2 C heavy cream; 1 1/2 tsp vanilla extract; 1/8 tsp maple extract; 2 tsp cider vinegar

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

Yield: 8 slices

Prep Time: 20 minutes

Cook Time: 45 minutes

Cooling Time: 3 hours

Total Time: 4 hours 5 minutes

Sweet, buttery maple pie. Deep nutty flavor from the browned butter. Delish!

Ingredients

1 9" pie crust
8 tbsp (1 stick) butter
1/2 C granulated sugar
1/3 C honey
2 tbsp fine cornmeal
1/4 tsp kosher salt
3 large eggs, plus 1 large egg yolk, beaten
1/2 C maple syrup
1/2 C heavy cream
1 1/2 tsp vanilla extract
1/8 tsp maple extract
2 tsp 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 slice
Amount Per Serving: Calories: 1125Total Fat: 58gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 133mgSodium: 926mgCarbohydrates: 137gFiber: 6gSugar: 44gProtein: 15g

Nutrition Values are Approximate

Looking for a special something to take to a friend today, I found this Brown Butter Orange Loaf from the new Joy of Cooking. Actually, the original is called Lemon Brown Butter Loaf, but I went to the refrigerator and realized I only had oranges. That’s OK. I’m the master of substituting and swapping out ingredients and still end up with a successful recipe.

First of all, brown butter takes any recipe over the top. That nutty, buttery flavor just permeates and leaves your guests wondering what that nice rich flavor is. Be patient – an extra 10 minutes is worth the incredible result. (Take a look at my Peachy Brown Butter Bars!)

I substituted orange zest and juice for the lemon called for and added a little zest to the glaze, too. When you make baked goods with fresh lemons or oranges, the flavor really comes more from the zest than the juice. Just be sure and zest the absolute outside of the citrus fruit and don’t include any of that bitter white pith.

You don’t want too much zest either or it will also make the baked good bitter. It’s best to go by the recommendation amount in recipe the first time you make it, then experiment from there.

This recipe makes a fairly short loaf in a 9×5″ loaf pan, so if you want a taller loaf just make it in an 8″ loaf pan and cook it a bit longer. Don’t over bake this – 48 minutes tops and turn it once while baking.

The texture of Brown Butter Orange Loaf is almost pound cakey, but with a little lighter and looser-textured crumb. It has a fantastic orange flavor, deepened by that wonderful browned butter. The glaze on top is a perfect finish and is needed because the loaf is only lightly sweet.

Make this before citrus season is over. The only reason I can deal with citrus season coming to a close is that those Spring berries will be coming soon!

Brown Butter Orange Loaf

Yield: 8

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Delicious and orangey and great for breakfast, dessert, or a snack.

Ingredients

2 sticks (16 tbsp) butter
1 C sugar
orange zest from 1 orange
1 1/2 C all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
4 large eggs
1/4 C buttermilk
2 tbsp fresh orange juice
1 tsp vanilla
Glaze:
1 1/4 C powdered sugar, sifted
1/2 tsp grated orange zest
2 tbsp fresh orange juice
1/4 tsp vanilla

Instructions

Preheat the oven to 350 degrees. Spray a 9x5" loaf pan and line bottom with parchment paper (will work OK without the parchment paper, but comes out a little more easily).
Brown the butter: Put the butter in a large skillet and cook on medium-low. Stir occasionally, making sure the butter doesn't burn. Cook for approximately 10 minutes, until butter foams up and turns a golden brown. There'll be brown bits in it - that's OK. Remove from the stove and pour into a medium bowl to cool for at least 15 minutes.
Put the sugar and orange zest into another medium mixing bowl and stir until the orange zest is distributed through the sugar (or pulse in a food processor).
Add the brown butter, eggs, buttermilk, orange juice, and vanilla to the sugar/orange mixture and stir until combined completely.
Put the flour, baking powder, salt and baking soda into a large bowl. Stir the wet ingredients into the dry ingredients and stir just until combined, using the back of the spoon to mash any flour lumps.
Spoon the batter into the prepared loaf pan and bake for 45-48 minutes, turning once during baking. An inserted toothpick should come back with a few crumbs. Cool in the pan on a rack for ten minutes, then run a knife around the edges of the loaf to loosen. Turn out the loaf onto a rack to cool completely.
For the Glaze: Mix together the glaze ingredients (will be a little thick, but will stir easily - add a little more orange juice if you want it thinner). Place the loaf and rack over waxed paper and pour the glaze over the loaf. Leave to set before serving. Store leftover loaf in either a cake carrier or plastic wrap.

Notes

Tips and Stuff:

Next time I'll make this in an 8" loaf pan so it will be a little bit taller.

You can switch out the orange for lemon (use the zest from 2 lemons vs. 1 orange).

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 307Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 297mgCarbohydrates: 65gFiber: 1gSugar: 46gProtein: 6g

Nutrition Values are Approximate