French Canadian Sugar Pie (Tarte au Sucre)
A traditional Quebec dessert called French Canadian Sugar Pie (tarte au Sucre) exists in Quebec history. The dessert consists of sugar, cream and butter gooey filling inside a flaky pie crust. People find joy in eating this straightforward yet extremely pleasurable dessert.
Equipment
- A 9-inch pie plate.
- Mixing bowls
- A whisk.
- Measuring cups and spoons
- Rolling Pin (if making your crust)
Ingredients
- 1 prepared 9-inch pie crust or homemade
- 1 cup packed brown sugar
- ½ cup heavy cream or evaporated milk
- ¼ cup unsalted butter melted
- 1 tablespoon all-purpose flour optional
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
Prepare the Crust:
- Make your pie crust or place a store-bought one in a 9-inch pie plate.
Make the Filling:
- In a medium bowl, whisk together 1 cup of packed brown sugar and one tablespoon of all-purpose flour (optional). In another bowl, whisk together ½ cup of heavy cream or evaporated milk, ¼ cup of melted unsalted butter, one teaspoon of vanilla extract (optional), and a pinch of salt. Combine dry and wet ingredients one by one while you mix them into a smooth batter.
Assemble and Bake:
- Place the filling mixture inside the ready crust before baking. Bake the pie at 375°F (190°C) for 35-45 minutes until both the crust turns to a golden brown and the filling achieves a solid state yet remains slightly wobbly in the middle of the dish.
Cool and Serve:
- After the oven removal of the pie let the desert completely cool down on a wire rack prior to serving it in slices.
Notes
- Serving Suggestions: Serve this dessert at room temperature but slightly warm temperature alongside whipped cream or ice cream or fresh berries as accompaniments.
- Tips for Success: Don't overbake the filling, chill the dough for a flaky crust, and let the pie cool completely before slicing.