THE BEST THANKSGIVING PIE! aka, Salted Maple Pie with a Flaky Homemade Butter Crust

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix 3 cups of all-purpose flour, 1/2 teaspoon of salt, 1 tablespoon of granulated cane sugar, and 1/4 teaspoon of freshly grated nutmeg in a food processor.

Add 16 tablespoons (2 sticks) of cold unsalted butter to the dry ingredients and pulse until a crumb-like texture forms.

Slowly drizzle in up to 3/4 cup of cold water until the dough begins to come together, aiming for about 1/2 cup to avoid a tough crust.

Transfer the dough onto plastic wrap, press it together, and divide it into two discs about half an inch thick.

Wrap the discs tightly in plastic wrap and chill in the fridge for about 2 hours, or in the freezer for 30 minutes.

Roll out the chilled dough on a floured surface to about 1/4 inch thick, ensuring the surface remains cold.

Fit the rolled-out dough into a pie dish, crimping the edges as desired.

In a mixing bowl, whisk together the maple syrup, brown sugar, and cornstarch until smooth.

Add the eggs one at a time, whisking until fully incorporated after each addition.

Stir in the heavy cream, vanilla extract, salt, nutmeg, and cinnamon until combined.

Pour the filling into the prepared pie crust, smoothing the top with a spatula.

Bake in the preheated oven at 350°F (175°C) for 45-50 minutes, until the filling is set and slightly puffed.

Remove from the oven and let cool at room temperature for at least 2 hours before chilling in the refrigerator for at least 1 hour before serving.

Top with whipped cream and sprinkle with sea salt just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens