Salted Maple Chess Pie

• adagok: 1 serving
• aktív idő: 30 minutes
• teljes idő: 4 hours 50 minutes

Hozzávalók

1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

2 to 3 tablespoons of ice water or chilled vodka

1 egg, whisked, for egg wash

3 large eggs, at room temperature

3/4 cup packed light brown sugar

3/4 cup pure maple syrup

1/2 cup unsalted butter, melted

1/4 cup heavy cream

2 teaspoons vanilla extract

3 tablespoons all-purpose flour

2 tablespoons cornmeal

1/2 teaspoon salt

Flaky salt, optional for serving

powdered sugar and whipped cream for serving (optional)

Útmutatók

First, make the pie crust

Add the flour, granulated sugar, and salt to a food processor and pulse to combine. Add the butter cubes and pulse until the mixture resembles wet sand and no chunks of butter remain, about 20 seconds.

Add 2 tablespoons of the ice water (or vodka), then pulse until a dough begins to form in a ball around the blade, about 20 seconds. If your dough doesn’t come together, add another tablespoon of liquid and pulse again.

Turn the dough out onto a clean work surface and flatten it into a 1-inch-thick oval disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes (and up to 2 days).

Once the dough has chilled, remove it from the fridge and set on the counter to soften for 5 minutes. Lightly dust a clean work surface with flour and roll out the dough into a roughly 12-inch circle. Carefully roll up the dough around your rolling pin like a scroll, then drape it into a 9-inch pie pan. Press the dough into the bottom and sides of the pie dish, then use scissors to trim around the edges of the pie crust, leaving a ½ inch overhang.

Tuck the overhang of the pie under itself, creating a thick edge around the rim of the pie dish. Lightly squeeze the edge together using your fingers, sealing it in place. Use your index finger on one hand and your peace fingers on the other hand to create a crimp around the edge of the pie. Place in the freezer while the oven the preheats.

Preheat the oven to 375°F. Remove pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge.

Brush the edge of the crust with egg wash, then prepare your crust to be blind baked by placing parchment paper over the dough, then adding uncooked rice into the center to weigh down the center of the pie.

Blind bake the crust for 15 minutes while you make your filling.

Next, make the filling

In the bowl of stand mixer fitted with the whisk attachment, combine the eggs and brown sugar. Beat on medium speed until the mixture has lightened in color and is frothy, about 2 minutes. Reduce the mixer to low and stream in the maple syrup and melted butter. Add the heavy cream and vanilla and whisk until just combined. Add the cornmeal and flour and whisk until just combined.

Once the pie crust is done blind baking, remove it from the oven and lower the oven temperature to 325°F. Remove the parchment and rice from the crust, then pour the filling into the crust. Bake for an additional 45-50 minutes, until the center of the pie is just a little jiggly and the pie is a light golden brown color all over. The pie might look slightly uneven with some larger bumps, but these will settle as it cools!

Allow the pie to cool on a cooling rack for 1 hour before transferring to the fridge to set for at least 2 hours before serving. If desired, top with flaky salt and serve with freshly whipped cream!