On November 27, 2025, the culinary spotlight turned to the charming Stissing House, which joined forces with Substack to host the very first Stissing House × Substack Pie Fest. This inaugural celebration of pastry craftsmanship drew spirited bakers and pie enthusiasts eager to showcase their most dazzling creations. In total, thirty-three pies were presented to a panel of fourteen judges—an impressive group that included none other than the legendary Martha Stewart—each tasked with the mouthwatering challenge of selecting a single, definitive winner from the formidable lineup. According to chef Clare de Boer, whose reputation as a James Beard Award nominee precedes her, the judges found themselves torn between two exceptional entries, their deliberations highlighting the high caliber of talent represented at this festive event.
For me, someone who has called the United States home for fifteen years, no aspect of the holiday season evokes greater anticipation than the irresistible tradition of pies. These desserts represent so much more than simple sweets; they embody nostalgia, warmth, and the comforting continuation of culinary heritage. Each year, I eagerly await the reunion with familiar flavors—apple pie holds the perennial top spot on my list—while also savoring the excitement of discovering new, inventive recipes contributed by family members and friends. However, this year, one extraordinary newcomer has joined that cherished roster: the Salted Maple Bourbon Pie, an indulgent creation crowned the 2025 champion by Martha Stewart at the Stissing House × Substack Pie Fest.
Although the recipe may appear daunting at first glance, its promise of richly layered flavor makes it deeply enticing for any dessert lover willing to rise to the challenge. Its creator, Nikki Freihofer, vividly describes her now-renowned masterpiece as “a pancake breakfast that grew up,” an evocative description that perfectly encapsulates the pie’s transformation of familiar morning sweetness into an elegant, adult indulgence. As someone whose baking expertise extends little beyond basic pancake-making, I must confess that the intricate steps of her recipe feel far more intimidating than whisking together a casual breakfast batter. Yet every complex element seems designed with purpose, offering a balance between decadence and refinement.
Among the ingredients lies a significant measure of premium bourbon—Bulleit is recommended—which lends the dessert its signature character: a smooth, oaky undertone enhanced by the caramel warmth of maple syrup. When announcing the victorious pie, Stewart herself joked that perhaps a bit more bourbon could have been added, a testament to the spirit-forward confidence of the recipe. For most of us, however, the generous pour that Freihofer calls for should prove more than sufficient to infuse the filling with that alluring, boozy aroma. The crust, while classic in composition, hides an unconventional touch: several spoonfuls of vodka, incorporated not for flavor but to guarantee a tender, flaky texture once baked. The final flourish arrives with a luxurious vanilla mascarpone whip, light yet rich, providing the ideal creamy counterpoint to the pie’s syrupy sweetness. To achieve perfection, bakers are advised to begin the crust preparation a night earlier, allowing it to freeze overnight—a key step in developing structure and ensuring an even, crisp result. Once assembled and baked, patience is again required, as the finished pie must rest for four to six hours to properly set before receiving its crowning detail: a generous sprinkling of delicate Maldon sea salt, whose crystalline flakes impart both a visual glimmer and a satisfying contrast to the pie’s deep, amber sweetness.
Freihofer affectionately characterizes her creation as “the kind of thing people take one bite of and immediately start plotting their second,” an observation that perfectly captures the pie’s irresistible nature. Even before tasting it myself, I can already sense that I’ll be joining those eager conspirators, strategizing how soon I might bake one of my own. Substack, recognizing the enthusiastic response sparked by the festival, has since shared the full recipe so that any inspired home baker can attempt to recreate this distinguished dessert. Whether approached as a weekend project or the centerpiece of a holiday feast, the Salted Maple Bourbon Pie stands as a testament to what can happen when culinary tradition meets playful invention—a pie worthy of both admiration and indulgence.
Sourse: https://www.businessinsider.com/recipe-martha-stewart-named-this-maple-bourbon-dessert-best-pie-2025-11
