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
Scale
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.
