Description
These Mini Salted Maple Pies are delicate and buttery with a rich, golden browned butter filling infused with maple syrup and a touch of sea salt. Perfectly portioned in a muffin tin, these delightful treats combine flaky crusts with a sweet, nutty filling for an irresistible dessert or special snack.
Ingredients
Scale
Pie Dough
- All-purpose flour, for dusting
- 1 (14.1-oz.) package store-bought pie dough or 2 batches homemade pie dough (for 2 crusts)
Filling
- 3 Tbsp. unsalted butter
- 1 large egg
- 1/3 cup (71 g) packed dark brown sugar
- 1/4 cup maple syrup (preferably dark)
- 1 Tbsp. heavy cream
- 2 tsp. cornmeal
- 1/2 tsp. kosher salt
- 1/4 tsp. pure vanilla extract
- Flaky sea salt, for sprinkling
Instructions
- Prepare pie dough rounds: On a lightly floured surface, roll out one round of pie dough to 1/8″ thick. Using a 3 1/4″ fluted cutter or drinking glass, cut out 6 rounds. Repeat with remaining dough to yield 12 rounds total.
- Shape crusts: Press each dough round into the cups of a standard 12-cup muffin tin, ensuring the dough is tucked neatly into all corners of each cup. Place the tin in the freezer and chill for 15 minutes to firm up.
- Prebake crusts: Arrange an oven rack in the center and preheat the oven to 400°F. Use a fork to prick the bottom of each dough-lined cup several times to prevent bubbling. Bake for 5 to 7 minutes until the crust bottoms are dry and the edges turn a light golden color. Remove from oven and let cool until just cool to the touch. Then reduce oven temperature to 350°F for filling bake.
- Make browned butter: While crusts bake, melt butter in a small saucepan over medium heat. Reduce heat to medium-low and stir frequently until the butter turns golden brown and releases a nutty aroma, about 4 minutes. Remove from heat and allow to cool for 5 to 10 minutes.
- Mix filling: Transfer the browned butter to a large bowl. Add the egg, dark brown sugar, maple syrup, heavy cream, cornmeal, kosher salt, and vanilla extract. Whisk vigorously until the mixture is smooth and fully combined.
- Fill crusts: Spoon approximately 4 teaspoons of the maple filling into each prebaked pie crust cup, distributing evenly.
- Bake mini pies: Place the filled muffin tin back into the oven and bake at 350°F for 12 to 15 minutes, or until the filling is bubbly and golden around the edges. Remove from the oven and immediately sprinkle flaky sea salt on top of each mini pie. Allow pies to cool completely in the tin.
- Make ahead tip: The filling can be prepared up to one day in advance. Store it in an airtight container in the refrigerator until ready to use.
Notes
- Using dark maple syrup intensifies the rich flavor of the filling.
- Chilling the dough-lined tin before baking helps the crust hold its shape and prevents shrinking.
- Pricking the crust bottoms prevents bubbling and uneven baking.
- Be careful not to burn the browned butter; remove it from heat once it turns golden and smells nutty.
- Sprinkling flaky sea salt just after baking enhances the sweet-savory balance.
- If preferred, homemade pie dough can be used instead of store-bought.
- Mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
