Salted Maple Pie

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: FOR THE PIE DOUGH:

1 ¼ cups ( 160 g) all-purpose flour

1 tablespoon sugar

¼ teaspoon table or kosher salt

8 tablespoons ( 114 g) cold, cubed butter, salted or unsalted

¼ C. + 1 T. ( 71 g) ice water

subheading: FOR THE PIE:

3⁄4 cup ( 150 g) packed light brown sugar

10 tablespoons ( 142 g) unsalted butter, melted and cooled

1 cup ( 325 g) maple syrup

1⁄4 cup ( 32 g) fine yellow cornmeal

½ teaspoon kosher salt ( 1.5 g)

1 to 1⁄4 teaspoons pure vanilla extract

3 large eggs

1 large egg yolk

3⁄4 cup ( 188 g) heavy cream

subheading: FOR FINISHING:

Flaky sea salt

1 cup heavy cream

confectioner’s sugar

Directions at alexandracooks.com

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