Quebec Sugar Pie Recipes

QUEBEC CITY SUGAR PIE WITH THICK CREAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
• Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
• Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

BROWN SUGAR PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)

Steps:

• Preheat oven to 350 degrees.
• In bowl, mix brown sugar and flour.
• In seperate bowl, whisk together milk, eggs and vanilla.
• Gradually add to flour mixture mixing well.
• Place cookie sheet under pie crust.
• Fill pie crust with mixture.
• Drop cold butter cubes throughout mixture.
• Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
• Refrigerate completly.
• Serve with whipped cream or vanilla ice cream.

MIRACULOUS CANADIAN SUGAR PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
• Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

SUGAR PIE ( QUEBEC )

Steps:

• Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes).
• Then pour into your best/fave. 9-inch pie crust and bake at 350-400°F for 20 - 30 minute.
• (or 24 tart shells for 10 - 12 minutes).

QUEBEC MAPLE SUGAR PIE

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim. Chill shell until firm, about 30 minutes.
• Preheat oven to 425°F.
• Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 350°F.
• In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
• Serve pie warm or at room temperature with whipped cream.

CANADIAN SUGAR PIE

Steps:

• Line a 9-inch pie plate with pastry.
• Stir soda and vanilla into maple syrup and pour into unbaked pastry.
• Blend remaining ingredients with your fingertips until mixture is crumbly, then spread over syrup.
• Place a piece of foil under pan, because the pie often bubbles over.
• Bake at 350 F.
• for 30 minutes and let cool---it is best cold.
• The Canadiana Cookbook Mme.
• Jehane Benoit.

CANADIAN SUGAR PIE

Steps:

• Set the oven rack in the middle position. Preheat the oven to 350 degrees F.
• Use your hands (wear disposable gloves) to combine brown sugar, flour, and salt in a mixing bowl. Pick out and discard any hard particles of brown sugar. Sprinkle mixture evenly over bottom of tart shell.
• Add vanilla to heavy cream and pour over mixture, spreading lightly with an offset spatula. Bake approximately 35 minutes, or until pastry is golden brown and filling is dark and bubbling. Cool on a rack. Serve either slightly warm or at room temperature with whipped cream. This tart is best when eaten the day it is baked. Store leftover pie loosely covered with a paper towel and wax paper in the refrigerator.

QUEBEC CITY SUGAR PIE

Steps:

• Preheat the oven to 375°F.
• In a heavy saucepan, bring the syrup and butter to a boil, stirring constantly.
• Add the cream and milk, stir, add the sugar and flour. Keep stirring and bring to a boil. Lower heat slightly so that the mixture does not boil over, but continue to simmer. Stir and cook until mixture thickens substantially, about 10 minutes.
• On a lightly floured surface, roll out the pie dough. Line an 8-inch pie pan with dough. Pour the filling mixture into the pie shell. Cover with lattice strips. Crimp edges to seal. Bake for 30 minutes or until crust is golden brown, but do not over bake. Remove pie and cool to room temperature.
• Burt Wolf * Eating Well.