Comments on: Salted Maple Pie

By: Jenny

Jenny — Sun, 07 Sep 2025 16:05:30 +0000

Well this was delicious! Fantastic flavor. The generous sprinkle of salt is a must: I made your pie crust recipe too and that turned out great. There are a couple of things I’d like to mention: par baking the crust is mostly not optional! I par baked mined and baked it for well over the baking time but the bottom of the crust was still a bit soggy. Also, next time I will try reducing the amount of butter in the filling by a couple tablespoons and see if that allows the crust to crisp more. This would be a fantastic Thanksgiving dessert.

By: Audra

Audra — Thu, 11 Jan 2024 22:20:45 +0000

In reply to Josephine Frame. Hi! I'd store in the fridge if it's not eaten in a day or so :) Glad you enjoyed it!

By: Josephine Frame

Josephine Frame — Thu, 11 Jan 2024 03:51:03 +0000

I just made this tonight and it was a GIGANTIC HOMERUN!! My husband’s first bite was followed by, “Oh my God, this is SO DELICIOUS!! It’s like eating candy!!” I will definitely be making this again!!
*My only question-do I store on the counter or in the fridge?

By: Audra

Audra — Tue, 22 Nov 2016 03:30:52 +0000

In reply to Joanne Bruno. Just being a good friend <3 xo

By: Joanne Bruno

Joanne Bruno — Sat, 19 Nov 2016 14:40:55 +0000

Uhhhh now I really want this pie. For breakfast. WHAT ARE YOU DOING TO ME?!

By: Kayle (The Cooking Actress)

Kayle (The Cooking Actress) — Wed, 16 Nov 2016 18:13:54 +0000

this pie is gorgeous-I love how simple it is!! And mmm flaky sea salt on sweet things makes my world go ’round

By: Jody

Jody — Wed, 16 Nov 2016 16:02:23 +0000

I had not heard of any kind of chess pie until 20 yrs ago when I moved to VA. Just wondering if I’d use the same amount of honey as the syrup. I have an abundance of unfiltered honey and am looking for ways of using it.