Prep 10 mins
Cook 25 mins
Serve this very sweet French-Canadian classic with a glass of ice-cold milk; it really does help to counteract the sugar rush. In small slices, this pie is delicious.
- 1 9 in. unbaked pastry shell
- 3⁄4 cup light brown sugar (for best results don't use the dark brown sugar)
- 3 tablespoons milk or 3 tablespoons cream
- 1 tablespoon butter, cut in small dice
- In a small bowl, mix together the brown sugar and milk (cream will make a richer pie).
- Pour this mixture into unbaked pie shell and scatter diced butter on top of it.
- Bake in a preheated 400F oven for 20 to 25 minutes or until pie dough is golden.
This is the pur laine (all wool) Quebec recipe and wonderfully good it is. Try using maple sugar for the real old-fashioned taste. The trick with this pie is to serve small helpings ...think of it more as a confection than a dessert. Cold whipped cream served with it halps to cut the sweetness though it doen't help the caloric count. Thanks for posting and publicizing our wonderful Canadian cuisine
There might be a better recipe out there. This was definately a traditional recipe, but I found it to be grainy on the teeth. Not what I remember, and I'm married to a Quebec man whose family has served Sugar Pie at every family gathering. I'm going to hit up one of them for their recipe.
Thank you for submitting this recipe!!! My grandmother used to make it every time I visited her in Quebec!!! I havent had it in about 26 years!!! This is truly appreciated by Canadiens!!