Daisies' Maple Malt Pie: A Comforting Twist on Classic Fall Flavors
Leigh Omilinsky, pastry chef at Daisies in Chicago's Logan Square neighborhood, is known for her creative twists on traditional desserts. Her latest creation, a maple malt pie that's affectionately dubbed "pancake pie" by the staff, is a masterclass in comfort food. This warm and fuzzy dessert combines the best of multiple worlds: the nostalgia of pecan pie, the creamy richness of pumpkin pie, and the subtle sweetness of a perfectly balanced malt.
Omilinsky's secret to success lies in her dedication to getting the crust just right. "It's basically pudding in a pie," she says with a smile. To achieve this perfect balance, she recommends baking the crust thoroughly and letting it cool completely before filling it with her signature maple malt custard. The result is a silky-smooth filling that's both familiar and innovative.
So what makes Omilinsky's maple malt pie so special? For starters, the combination of brown sugar, maple syrup, and heavy cream creates a deep, caramel-like flavor that's balanced by the subtle tang of egg yolks and kosher salt. The addition of malt powder adds a rich, velvety texture that ties everything together.
But the real magic happens when you take your first bite – the flavors explode in a delightful harmony of sweet and savory. It's this perfect balance that makes Omilinsky's maple malt pie feel like home, a warm hug in every spoonful.
To make this masterpiece at home, Omilinsky recommends following her recipe to the letter. Start by baking a flaky pie crust from scratch, then fill it with a creamy maple malt custard made with brown sugar, heavy cream, and a hint of vanilla. Top it all off with a dollop of malted whipped cream, and you'll be transported to a world of comfort food bliss.
So go ahead, give Omilinsky's maple malt pie a try. Your taste buds will thank you, and your inner child will do the happy dance. It's a dessert that's truly greater than the sum of its parts – it's a reminder that sometimes, the simplest flavors are the most profound.
Leigh Omilinsky, pastry chef at Daisies in Chicago's Logan Square neighborhood, is known for her creative twists on traditional desserts. Her latest creation, a maple malt pie that's affectionately dubbed "pancake pie" by the staff, is a masterclass in comfort food. This warm and fuzzy dessert combines the best of multiple worlds: the nostalgia of pecan pie, the creamy richness of pumpkin pie, and the subtle sweetness of a perfectly balanced malt.
Omilinsky's secret to success lies in her dedication to getting the crust just right. "It's basically pudding in a pie," she says with a smile. To achieve this perfect balance, she recommends baking the crust thoroughly and letting it cool completely before filling it with her signature maple malt custard. The result is a silky-smooth filling that's both familiar and innovative.
So what makes Omilinsky's maple malt pie so special? For starters, the combination of brown sugar, maple syrup, and heavy cream creates a deep, caramel-like flavor that's balanced by the subtle tang of egg yolks and kosher salt. The addition of malt powder adds a rich, velvety texture that ties everything together.
But the real magic happens when you take your first bite – the flavors explode in a delightful harmony of sweet and savory. It's this perfect balance that makes Omilinsky's maple malt pie feel like home, a warm hug in every spoonful.
To make this masterpiece at home, Omilinsky recommends following her recipe to the letter. Start by baking a flaky pie crust from scratch, then fill it with a creamy maple malt custard made with brown sugar, heavy cream, and a hint of vanilla. Top it all off with a dollop of malted whipped cream, and you'll be transported to a world of comfort food bliss.
So go ahead, give Omilinsky's maple malt pie a try. Your taste buds will thank you, and your inner child will do the happy dance. It's a dessert that's truly greater than the sum of its parts – it's a reminder that sometimes, the simplest flavors are the most profound.
. Can't we just get to the good stuff already? Like, how do I even make this pie myself without all the drama about getting the crust "just right"? I mean, come on, it's a pie! You gotta chill out. And what's with all the fancy talk about caramel-like flavors and velvety textures? Can't we just say it's delicious and be done with it? 
I'm trying to find a simple recipe online, but nope, all I get is a bunch of over-explained instructions and unnecessary ingredient lists. Just give me a solid recipe already! 
leigh omilinsky is like a genius in the kitchen, no? i mean, taking classic fall flavors and twisting them into something entirely new? game on! 
the addition of malt powder is what takes it to the next level, imo. it's like a warm hug for your taste buds 
but seriously, have you tried making pie crust from scratch before? it's so worth the extra effort 
leigh omilinsky is a total genius she takes classic fall flavors like pecan pie and pumpkin pie and combines them with this amazing maple malt flavor that's like a warm hug for your taste buds... i love how the crust is so flaky and the filling is silky smooth too! 
got to try da recipe out ASAP 
We should be celebrating activists like Leigh Omilinsky who are making a real difference in their community, not just baking pies. And have you seen the environmental impact of the food industry? It's crazy! Let's get back to talking about what really matters...
It sounds like a fancy take on classic fall desserts, but I'm not convinced it's anything revolutionary. The addition of malt powder just seems like another flavor fad to me 
leigh omilinsky is literally a genius pastry chef and i love how she puts so much thought into getting the crust just right. her secret to success is basically baking it to perfection and letting it cool down completely before filling it with that silky smooth maple malt custard...mmmmy mouth is watering just thinking about it 
its soooo comforting u can taste the love & care that went into making it 
The way she balances the brown sugar and maple syrup is pure magic 
And that crust... wow! It's like eating a warm hug 
this pie sounds like the ultimate comfort food! Interesting how the combination of brown sugar, maple syrup and heavy cream creates such a deep flavor profile