If you don’t like fruit pies, this Brûléed Maple Pie the pie for you! It’s made with a creamy maple filling inside a buttery, flaky pie crust. Top it off with whipped cream, a layer of brûléed sugar – or both! This is a unique, delicious pie to serve for Thanksgiving dinner!
I LOVE fruit pies but I also love something different – like this pie! It’s more along the texture of Pumpkin Pie – it’s a creamy, custard-like filling, but the taste is super unique thanks to a combination of maple syrup, heavy cream, and cornmeal. Don’t be freaked out – the cornmeal isn’t weird or detectable at all. It just helps balance the sweetness of the maple syrup.
Like I mentioned above, you could serve the pie as-is (this is what it looks like after baking and cooling) – or you could serve it with whipped cream. And, my personal favorite, you could brûlée the topping – like with creme brûlée! Just add a few tablespoons of sugar.
Then use a kitchen torch (linked is the one I have) to melt the topping – that’s all there is to it! Just be careful using the kitchen torch, of course.
Sprinkle a little flaky sea salt over the top of your pie, if you want, and dig in!
As usual, you can read my Perfect Pie Crust Guide here to help with all your pie-crust making questions!
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Maple Pie with Brûléed Topping
For the Pie Crust
- 1 and 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 and 1/2 tsp granulated sugar
- 1 stick (8 TBSP) cold, salted butter
- 1 TBSP shortening
- 4-5 TBSP ice cold water
For the Maple Pie Filling
- 1/2 cup + 2 TBSP salted butter, melted
- 1 cup real maple syrup Sister Pie's recipe calls for Grade B but I used Grade A and it was just fine
- 3/4 cup brown sugar, packed
- 1/4 cup fine yellow cornmeal
- 1/4 tsp salt
- 3 large eggs, at room temp
- 1 large egg yolk, at room temp
- 3/4 cup heavy cream, at room temp
- 1 and 1/4 tsp vanilla extract
For the Brûléed Topping
- 2-3 TBSP granulated sugar
- kitchen torch
- 1 additional egg, for egg washing the crust
For the Whipped Cream
- 1 cup heavy cream
- 2-3 TBSP powdered sugar
- 2 tsp vanilla extract
- Make the Crust: Prepare the pie crust according to the directions in my Perfect Pie Crust Recipe + Guide (linked here). You're only making half the recipe given there (I've already halved ingredient amounts for you in the ingredient list above) because this is a single not a double crust pie. Prepare the crust through step 7, and following the directions given for chilling a single crust pie before baking. Preheat the oven to 450 degrees F. Set out the ingredients in the pie filling that need to be at room temp.
- Blind Bake the Crust: Get out 1 & 1/2 pounds of sugar or rice (my preferred form of pie weights) and tear off a piece or two of foil that will cover the pie crust. Do this before you take the crust out of the freezer so it’s not sitting out warming back up. After it’s been in the freezer for 15 minutes, take it out, and gently press the piece of foil into the frozen crust, making sure the edges are covered. You may need to use two pieces of foil that slightly overlap to cover the whole thing. Fill with 1 & 1/2 pounds of the rice/sugar, etc. Place on a baking sheet and bake for 25-27 minutes. Lift the foil up a bit to see the crust – the crimped edges should have lightly browned. Sometimes I need to add 2-4 more minutes before the crimps look like a light golden brown shade. Once done, transfer the baking sheet with the pie pan on it to a cooling rack and cool for 6 minutes before removing the foil/weights. Let the crust cool while you prepare the filling. Reduce oven heat to 350 degrees F.
- Make the filling: In a medium bowl, whisk together the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and salt. In another medium bowl, add the eggs and egg yolk. Whisk in the vanilla and heavy cream. Slowly pour the egg mixture into the maple mixture and whisk just until combined.
- Bake: Beat 1 egg in a small bowl with a splash of water - this is your egg wash. Place the blind-baked pie crust onto a parchment-lined baking sheet. Brush the crimped edges with the egg wash. Pour the filling into the pie shell until it reaches the bottom of the crimps (you may have an extra splash of filling left in the bowl). Transfer the baking sheet with the pie on it to the oven and bake 45 minutes to 1 hour (mine took about 52 minutes), until the edges are puffed and the center jiggles only slightly when shaken. The pie will continue to set as it cools. Remove the baking sheet from the oven and transfer the pie to a cooling rack. Let cool 4-6 hours.
- Brûlée the Pie: Don't do this step until 1-2 hours before serving the pie! If desired, make a creme brulee style topping on the cooled pie. Sprinkle on 2-3 tbsp granulated sugar, leaving a little space between the edge of the sugar and the crust. Use a kitchen torch to melt the sugar until you have a hard topping. Place the pie back in the fridge for 30 minutes to chill back up.
- Serve + Store: Slice and serve with whipped cream! Store leftovers, tightly covered, at room temp for 3 days or in the fridge for 6 days.
This recipe comes from the Sister Pie Cookbook. I added a twist with the Bruleed topping.
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