If you are looking for a charming dessert that perfectly balances sweetness and a touch of saltiness, the Mini Salted Maple Pies Recipe is an absolute must-try. These bite-sized pies combine a buttery, flaky crust with a luxuriously smooth maple filling, finished with a sprinkle of flaky sea salt that elevates every forkful. They are wonderfully simple to make yet impressively decadent, making them a favorite for cozy gatherings or a special treat anytime you crave something sweet with a little sophistication.
Ingredients You’ll Need
Every ingredient in this Mini Salted Maple Pies Recipe plays a crucial role—combining to create the perfect harmony of flavors and textures. From the crisp, buttery crust to the rich and silky maple filling, these basics are approachable yet essential for achieving that classic taste.
- All-purpose flour (1 1/4 cups for crust, plus 1 tablespoon for filling): Provides the structure and tender crumb that holds these pies together beautifully.
- Granulated sugar (1 tablespoon): Adds just a touch of sweetness to the crust without overpowering the maple flavor.
- Salt (1/4 teaspoon in crust and filling): Enhances all the flavors, especially highlighting the maple’s natural sweetness.
- Cold unsalted butter (1/2 cup, cubed): The key to a flaky, rich crust that melts in your mouth.
- Ice water (3-4 tablespoons): Gently brings the dough together while keeping the butter cold for flakiness.
- Pure maple syrup (3/4 cup): The star ingredient of the filling, supplying deep, natural sweetness and that unmistakable maple charm.
- Brown sugar (1/3 cup, packed): Adds depth and a subtle molasses flavor that complements the syrup perfectly.
- Large eggs (2): Bind the filling and give it a custard-like consistency.
- Vanilla extract (1 teaspoon): Enhances the overall warmth and fragrance of the pies.
- Unsalted butter (2 tablespoons, melted): Makes the filling luscious and smooth.
- Flaky sea salt: The finishing touch that brings out a delightful contrast in every bite.
- Whipped cream (optional): Adds a creamy, airy topping that pairs wonderfully with the pies’ rich filling.
How to Make Mini Salted Maple Pies Recipe
Step 1: Prepare the Crust
Start by mixing all-purpose flour, sugar, and salt in a bowl to ensure an even distribution of ingredients. Next, cut the cold butter into the dry mixture until it resembles coarse crumbs, which is the secret to flaky pastry. Gradually add ice water, a tablespoon at a time, stirring lightly just until the dough gently comes together. Form this into a disk, wrap it tightly, and let it chill in the fridge for at least 30 minutes—this rest time is crucial for a tender, easy-to-roll crust.
Step 2: Shape the Mini Crusts
Once chilled, roll the dough on a lightly floured surface until it’s about 1/8-inch thick. Using a round cutter or a glass about 3 1/2 inches in diameter, cut out 12 circles. Gently press each round into the cups of a greased or parchment-lined muffin tin. Pop the tin back into the refrigerator to keep the crusts cold while you prepare the luscious filling.
Step 3: Mix the Maple Filling
In a mixing bowl, whisk together pure maple syrup, brown sugar, eggs, flour, salt, vanilla extract, and melted butter until fully combined and silky smooth. This mixture will soon transform into a rich, custard-like filling that sets beautifully inside the tiny crusts.
Step 4: Assemble and Bake
Carefully pour the filling into each chilled crust, filling about three-quarters full to leave room for the mixture to puff slightly. Bake in a preheated 350°F (175°C) oven for roughly 22 to 26 minutes, or until the filling is set and the crust edges turn a delicate golden brown. Cool the pies in the pan completely before removing them to prevent breakage.
Step 5: Add Finishing Touches
Once cooled, sprinkle each mini pie with flaky sea salt, which creates a perfect balance to the sweetness. For extra indulgence, serve with a dollop of fresh whipped cream, adding an airy contrast to these rich delights.
How to Serve Mini Salted Maple Pies Recipe
Garnishes
A sprinkle of flaky sea salt is non-negotiable—it’s the magical element that amplifies the maple flavor. For a visual and textural boost, the optional whipped cream adds lightness that pairs beautifully. Consider adding finely chopped toasted pecans or a few fresh berries for color and crunch.
Side Dishes
These mini pies are sweet enough to stand alone as a dessert, but they also shine alongside a scoop of vanilla ice cream or a cup of robust coffee or chai tea. They’re perfect for brunch, afternoon tea, or a seasonal dessert spread.
Creative Ways to Present
Serve these bite-sized beauties on a rustic wooden platter or elegant cake stand to impress your guests. For parties, place them in decorative paper liners or nestle them in mini tartlet pans for a charming touch. You can even drizzle a bit of extra maple syrup over the whipped cream for a beautiful, sticky finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover mini pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a fantastic make-ahead treat for busy schedules or unexpected guests.
Freezing
You can freeze these pies for up to a month. Wrap each pie individually in plastic wrap and place them all in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To enjoy these pies warm and melty, reheat in a 325°F oven for about 10 minutes. Avoid the microwave if you can, as it may make the crust soggy. Reheating gently preserves that irresistible flaky crust and gooey filling.
FAQs
Can I use a store-bought pie crust for this Mini Salted Maple Pies Recipe?
Absolutely! While homemade crust offers the best flavor and texture, a high-quality store-bought crust can save time and still yield delicious results for these mini pies.
Is it necessary to use pure maple syrup?
Yes, pure maple syrup is the key to that authentic, rich maple flavor. I recommend investing in a good-quality syrup to make your pies taste truly special.
Can I make these pies vegan or dairy-free?
To make a vegan or dairy-free version, substitute butter with a plant-based alternative and use an egg replacer in the filling. Keep in mind the texture will vary slightly, but they’ll still be delightful.
How do I prevent the crust from getting soggy?
Chilling the crust before filling and baking helps keep it crisp. Also, baking until the crust is just golden ensures it holds its structure without becoming soggy.
Can I make these pies larger or in a different shape?
Yes! This recipe is flexible. You can bake a single larger pie or use different tart pans. Just adjust the baking time accordingly, keeping an eye on the filling’s set consistency.
Final Thoughts
Making the Mini Salted Maple Pies Recipe is like capturing a little slice of cozy comfort and joy in every bite. With simple ingredients and straightforward steps, you’ll create an irresistible dessert that brings warmth and smiles to any occasion. I can’t wait for you to try this recipe and discover your new favorite sweet treat!
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Mini Salted Maple Pies Recipe
- Prep Time: 25 minutes (plus 30 minutes chilling)
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Salted Maple Pies are delightful bite-sized desserts featuring a flaky buttery crust filled with a rich, sweet maple syrup custard. Finished with a sprinkle of flaky sea salt, they perfectly balance sweet and salty flavors, making them an ideal treat for fall or any occasion.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the filling:
- 3/4 cup pure maple syrup
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
For topping:
- Flaky sea salt (such as Maldon)
- Whipped cream (optional)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line the cups with parchment circles to prevent sticking.
- Make the Crust: In a bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing just until the dough holds together. Form the dough into a disk, wrap in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Roll and Shape Crusts: On a floured surface, roll the chilled dough to about 1/8-inch thickness. Cut out twelve 3 1/2-inch diameter circles and gently press each into the muffin tin cups. Place the muffin tin with crusts back into the fridge while you prepare the filling to keep them firm.
- Prepare Filling: In a mixing bowl, whisk together the pure maple syrup, packed brown sugar, eggs, all-purpose flour, salt, vanilla extract, and melted unsalted butter until you have a smooth custard mixture.
- Fill and Bake: Pour the filling evenly into each prepared crust, filling about three-quarters full. Place the muffin tin in the preheated oven and bake for 22 to 26 minutes until the filling is set and crust edges turn lightly golden.
- Cool and Serve: Allow the mini pies to cool completely in the muffin tin. Carefully remove each pie and sprinkle the tops with flaky sea salt. Serve as is or with a dollop of whipped cream if desired.
Notes
- Use high-quality pure maple syrup for the richest flavor.
- These mini pies can be prepared a day ahead and stored in the refrigerator; bring to room temperature before serving.
- Freeze leftovers for up to 1 month; thaw before reheating.
