Instructions
1. To make the crust, in a food processor, combine both flours, the sugar and salt; process until combined,
about 5 seconds. Scatter the butter over the flour mixture, then pulse until the pieces are the size of small
peas, 10 to 14 pulses. Transfer the mixture to a medium bowl. Sprinkle with 1 tablespoon ice water, then
toss with a silicone spatula, making sure to scrape along the bottom of the bowl until the water has been
absorbed. Repeat with the remaining ice water, adding it 1 tablespoon at a time, until the mixture forms
pebbly clumps; you may not need all the water. Using your hands, press the clumps together firmly into
a rough ball, then form the ball into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1
hour.
2. Heat the oven to 375 degrees F with a rack in the middle position. On a well-floured counter and using a rolling pin, roll the dough into a 12-inch circle. Drape the dough over the rolling pin and transfer to a 9-inch pie plate. Gently ease the dough into the plate by lifting the edges while pressing down into the corners.
Trim the edges, leaving a 1/2 inch overhang, then tuck the overhang under itself so the dough is flush
with the rim of the pan. Using your fingers, crimp and flute the edge of the dough. Refrigerate
uncovered until firm, about 30 minutes, or cover with plastic wrap and refrigerate for up to 8 hours.
3. Line the chilled dough with a large piece of heavy-duty foil, pressing the foil into the corners and up the
sides of the pie plate, then fill evenly with 2 cups pie weights; loosely fold the foil to cover the fluted
edge. Bake until the edges of the crust are light golden brown, about 35 minutes. Transfer to a wire rack
and remove the foil and weights. Reduce the oven to 325 degrees F.
4. While the crust is baking, make the filling. In a 10-inch skillet over medium-high, melt the butter. Cook,
swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a
nutty aroma, 1 to 3 minutes. Scrape the butter into a medium heatproof bowl and let cool until warm,
about 15 minutes
5. To the browned butter, whisk in the sugar, honey, cornmeal, and kosher salt. Add the eggs and yolk, then
whisk slowly and gently until well combined. Add the maple syrup, cream, vanilla, and vinegar, then
whisk gently until homogenous. Pour the filling into the crust (it's fine if the crust is still warm).
6. Bake until the edges of the filling are puffed and the center jiggles when the pie plate is gently shaken, 40
to 45 minutes. Transfer to the wire rack and let stand until the filling is fully cooled and set, 3 to 4 hours.
Sprinkle with Maldon salt (if using).
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Ingredients
Crust
3/4 c. all-Purpose flour, plus more for dusting
1/2 c. whole wheat flour
1/2 tsp. Kosher salt
7 Tbl. salted butter, cut into 1/2" pieces and chilled
6 to 8 Tbl. ice water
Filling
8 tablespoons (1 stick) salted butter, cut into 4 pieces
1/2cup white sugar
1/3 cup honey
2 Tbls. fine cornmeal
1 tsp. kosher salt
3 large eggs, plus 1 large egg yolk, well beaten
1/2 c. maple syrup
1/2 c. heavy cream
2 tsp. vanilla extract
2 tsp. cider vinegar
Maldon sea salt flakes, to serve (optional)
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