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Sugar Pie

Sugar Pie recipe for the Thermomix TM6

Hints & Tips

  • In the days of New France, this pie was a "Tarte au sirop d’érable" made with maple syrup. Sugar pie or Tarte au sucre is now made with golden brown sugar and is much more common than Maple Pie in Quebec. The colonists of New France made their desserts with the only sugar they had on hand at that time: syrup or maple sugar. But over the generations, commercial sugar gradually replaced maple products and golden-brown sugar replaced syrup and the Tarte au sucre became a traditional regional Quebecois recipe that is still beloved by all!
  • Search Cookidoo® for Traditional Canadian Pie Dough recipe in our O Canada collection. For an 8 inch pie shell, 270 g pie dough is required.
  • If brown sugar contains hard crystallized pieces: place 225 g brown sugar in a clean, dry mixing bowl and mix 10 sec/ speed 9. Use as per recipe.

Useful Items

Oven, rolling pin, deep pie pan (20 cm), dough mat

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Ingredients

  • 225 g golden brown sugar
  • 2 tbsp all-purpose flour, plus extra to dust
  • 2 tbsp cornstarch
  • 1 egg, large
  • 225 g whipping cream, 33%-35% M.F.
  • 270 g pie pastry disc, homemade (see Tip) or 1 pie dough, store bought

Instructions

  • Set oven rack to lowest position and preheat to 190°C/375°F.
  • Place brown sugar, flour, cornstarch, egg and whipping cream into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and start Thicken /100°C. Meanwhile, lightly flour a dough mat and roll out 1 homemade pastry disc to a thickness of 5 mm (¼ in.). Line a deep pie pan 20 cm (8-in.) and gently press to mould pastry to pan and flute edges.
  • Pour warm filling into pastry shell (filling will be thin) and bake on bottom rack 20 minutes (190°C/375°F). Allow to cool completely before serving.
View this recipe on Cookidoo

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