Mini Salted Maple Pies Recipe

I absolutely love this Mini Salted Maple Pies Recipe because it perfectly delivers that cozy, buttery crust paired with a rich, nutty maple filling that has just the right hint of saltiness. Whether you’re hosting a brunch, looking for an easy dessert to impress at a potluck, or craving a warm treat on a chilly afternoon, these little pies hit the spot every time. They’re bite-sized, fuss-free, and packed with flavor—what’s not to love?

When I first tried this recipe, I was amazed at how simple ingredients came together to create something so special. You’ll find that the browned butter adds this deep, toasty aroma that elevates every bite, and sprinkling flaky sea salt on top brings out the sweetness beautifully. Trust me, once you make these Mini Salted Maple Pies, they’ll quickly become a go-to whenever you want to wow your friends or family with minimal effort.

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Ingredients You’ll Need

These ingredients work seamlessly together to create a flaky crust and a luscious, browned butter-maple filling. If you’re using store-bought dough, it saves time without sacrificing flavor, and the little touches like cornmeal in the filling really add texture and depth.

• All-purpose flour: Great for dusting your work surface so the dough doesn’t stick while you roll it out.
• Store-bought or homemade pie dough: I’ve done this both ways and honestly, store-bought works beautifully and saves time.
• Unsalted butter: Essential for browning and controlling the salt level in your filling.
• Large egg: Helps bind the filling and gives a silky texture.
• Dark brown sugar: Adds a deep molasses flavor which is crucial for that caramelized note in the filling.
• Maple syrup: I prefer darker grades because their flavor is bolder and richer, which really makes a difference here.
• Heavy cream: Brings creaminess to the filling and balances the sweetness perfectly.
• Cornmeal: A small touch that gives a subtle grit and structure—don’t skip it!
• Kosher salt: Enhances all the flavors, especially important in a recipe that balances sweet and salty.
• Pure vanilla extract: Just a bit for warmth and complexity.
• Flaky sea salt: The crowning touch for that irresistible sweet-salty finish.

Variations

I love encouraging creativity, so don’t hesitate to personalize this Mini Salted Maple Pies Recipe. You can easily adjust the sweetness, experiment with different crusts, or add fun mix-ins to make it your own.

• Nutty Twist: I sometimes sprinkle chopped pecans or walnuts on the filling before baking for an extra crunch and flavor boost.
• Vegan Option: You can swap butter with vegan butter and use a flax egg instead; I’ve tried this and the texture remains lovely.
• Spiced Variation: Adding a pinch of cinnamon or nutmeg to the filling warms up the flavor, great for fall vibes when I need a little seasonal flair.
• Gluten-Free Crusts: Using a gluten-free pie dough mix works well here and gives everyone a chance to enjoy these pies.

How to Make Mini Salted Maple Pies Recipe

Step 1: Roll out your dough and cut rounds

Start by lightly flouring your surface to prevent sticking, then roll out one round of your pie dough until it’s about 1/8 inch thick—thin enough to be crisp when baked but still sturdy. Use a fluted cutter or a drinking glass around 3 1/4 inches in diameter to cut out six even rounds. I find that keeping these rounds uniform helps everything bake evenly, so take your time here. Repeat the process with the second round of dough.

Step 2: Line the muffin tin and chill

Gently press each dough round into the cups of a standard 12-cup muffin tin, making sure to tuck the dough into every corner so your crust has nice edges. This step is key for that perfect pie shape. Pop the tin into the freezer for about 15 minutes to firm up the dough—this helps prevent shrinking or bubbling in the oven later on.

Step 3: Blind-bake the crusts

Before baking, preheat your oven to 400°F (200°C) and prick the bottom of each crust a few times with a fork—this stops it from puffing up. Bake until the crusts look dry on the bottom and the edges turn a light golden color, about 5 to 7 minutes. Let them cool to the touch, then lower your oven temperature to 350°F for the next step.

Step 4: Brown the butter and mix filling

In a small saucepan over medium heat, melt your butter and keep cooking it gently while stirring frequently until it turns golden brown and fills your kitchen with that amazing nutty aroma—usually about 4 minutes. This is one of my favorite parts because it makes the filling so rich. Allow the butter to cool for 5 to 10 minutes, then transfer it to a large mixing bowl. Add the egg, brown sugar, maple syrup, heavy cream, cornmeal, kosher salt, and vanilla extract. Whisk everything together until smooth and well combined.

Step 5: Fill crusts and bake

Spoon about 4 teaspoons of your luscious maple filling into each pre-baked crust cup. Make sure not to overfill or it might spill over during baking. Bake at 350°F for 12 to 15 minutes, or until the filling is bubbly and has golden edges. The first time I baked these, I eagerly watched the oven window because the aroma was irresistible! Once out, immediately sprinkle flaky sea salt on top for that perfect finishing touch.

Step 6: Cool completely before serving

Let the pies cool fully before you try to pop them out of the tin or serve. This sets the filling and makes them easier to handle. If you cut corners here like I did once (impatient as I was), the filling can be a bit messy or too soft. Patience with cooling really pays off for these delightful mini treats.

How to Serve Mini Salted Maple Pies Recipe

Garnishes

I usually keep it simple with a generous sprinkle of flaky sea salt right after baking, but sometimes I like to add a tiny dollop of whipped cream or a light dusting of cinnamon sugar when serving for an extra touch of indulgence. Those garnishes make them feel a little more special when I’m serving guests.

Side Dishes

These mini pies pair perfectly with a hot cup of coffee or spiced chai. For brunch, I often serve them alongside fresh fruit or a yogurt parfait to balance the sweetness. My family also loves them after a cozy dinner with a simple scoop of vanilla ice cream.

Creative Ways to Present

I’ve tried arranging these mini pies on a rustic wooden board lined with parchment paper for casual gatherings, and for holidays, I like to use decorative cupcake liners in the muffin tins to add color and flair. For even more fun, sprinkle some finely chopped toasted nuts over the salt for a gourmet look that always impresses visitors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—these mini pies keep well for up to 3 days without losing their charm. Just be sure they’re fully cooled first to avoid soggy crusts. When I’ve done this, the texture stays surprisingly crisp and the filling remains soft and flavorful.

Freezing

Freezing works nicely if you want to prep ahead. I freeze the fully baked pies on a tray first, then transfer them into a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to enjoy, just thaw in the fridge overnight and warm gently before serving.

Reheating

To reheat, I like to use a low oven (around 300°F) for 5-7 minutes to bring back the crispness of the crust without drying out the filling. Microwaving is tempting but can make the crust chewy, so the oven method is worth the extra minute or two.

FAQs

Final Thoughts

These Mini Salted Maple Pies truly hold a special place in my recipe box because they’re such a delightful mix of simple ingredients and sophisticated flavor. Baking them feels like a little celebration every time, especially when I see how quickly they disappear! Whether you’re making them for a quiet weekend treat or a festive gathering, I’m confident you’ll love how they turn out—so go ahead, give this recipe a try and enjoy some sweet, salty magic in every bite.

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