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    You are in: Home / Recipes / Single Crust Quebec Sugar Pie Recipe
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    Single Crust Quebec Sugar Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 28, 2002

      This is not a true tarte au sucre. Maple extract should never, ever be used, not should nutmeg. The flour is unnecessary and the cooking temperature is too low. there is an execellent Tarte au sucre recipe in the recipezaar files and I suggest that those interested should try it.

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    • on December 20, 2002

      Yay! Finally one like my Grand Mere made!! I just couldn't remember the quantities. She made ours with just brown sugar and carnation milk. Never measured - just some of each. Thanks for the authentic recipe!!!

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    • on November 18, 2003

      MAPLE EXTRACT??? I was born in Quebec city and I've never met a Quebecer who used maple extract.. ever!! Real maple syrup really isn't that expensive and sooooooooooo much tastier!

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    • on July 10, 2003

      i have lived in quebec all my life and have never seen this recipe.i use 2 cups of brown sugar,1 egg and 2/3cup of carnation milk.imix this and pour into an unbaked pie shell.i bake the pie at 375 degrees for about 30 minutes or until the filling is set and the crust is brown.this is a very old recipe. i have been using it now for thirty years. bonne chance

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    Nutritional Facts for Single Crust Quebec Sugar Pie

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 401.0
     
    Calories from Fat 223
    55%
    Total Fat 24.8 g
    38%
    Saturated Fat 12.7 g
    63%
    Cholesterol 54.8 mg
    18%
    Sodium 192.6 mg
    8%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 0.9 g
    3%
    Sugars 26.9 g
    107%
    Protein 3.4 g
    6%

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