New York Times

Salted Maple Pie

Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from “Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit” by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep an eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time.