Tarte au Sucre (Sugar Pie)

"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."
 
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Ready In:
35mins
Ingredients:
4
Serves:
8-12
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ingredients

  • 1 9 in. unbaked pastry shell
  • 34 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
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directions

  • 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.

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Reviews

  1. 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
     
  2. 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.
     
  3. 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!!
     
  4. This was exactly like the tart au sucre I've had in Quebec. I followed the directions exactly and had no trouble. It turned out wonderfully - looked perfect and tasted wonderful.
     
  5. I tried this pie and was very disappointed. It barely covered the bottom of my pie crust and was just a film of something that tasted like melted light brown sugar. I was very disappointed.
     
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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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