SUGAR PIE - FRENCH CANADIAN COOKING
French Canadian sugar pie - delicious, decadent, but also incredibly easy to make. You might already have the ingredients in your pantry.
Provided by Marie Beausoleil
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix sugar and molasses together. Mix in milk, then beat in eggs, melted butter and flour.
- Divide between two uncooked pie crusts that have been dusted with flour.
- Place the pies on cookie sheets in case they bubble over (although they shouldn't unless you put all the filling in one crust.) Bake at 400F for about half an hour.
- Let cool completely before eating.
Nutrition Facts : Calories 378 calories, Sugar 38, Sodium 153, SaturatedFat 8, Carbohydrate 53, Protein 3, Cholesterol 59
TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)
My grandmother use to make a "tarte au sucre" for every family gathering. The kids would be wired all day, lol. I have been looking for a recipe that turns out like hers for a long time now. I have tried a few, all delicious, but not quite the same. A few weeks ago, my Mom was looking through a box of stuff left behind after my grandma passed away a while back and , there it was....... Her recipe for tarte au sucre. Hope you all enjoy it as much as I do. You might want to have a glass of milk with you when you do eat it, it is extremely sweet!
Provided by queenbeatrice
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
CANADIAN BROWN SUGAR PIE
In French, it is "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada.
Provided by Punky Julster
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2761.7, Fat 75.1, SaturatedFat 46.6, Cholesterol 231.7, Sodium 2093.4, Carbohydrate 504.4, Fiber 1.2, Sugar 427.6, Protein 31.4
TARTE AU SUCRE II
This is a traditional brown sugar French-Canadian pie. For sweet tooths only!
Provided by Lizanne Gosselin
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Mix brown sugar, cream, and flour together in a mixing bowl until smooth. Pour the filling into unbaked pie crust
- Bake for 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.4 g, Cholesterol 20.4 mg, Fat 13 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 130.3 mg, Sugar 26.7 g
FRENCH CANADIAN SUGAR PIE (TART AU SUCRE)
Steps:
- Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
- Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn't come together, slowly add more water until a shaggy dough forms.
- Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
- Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
- Roll dough out to be about 1/4" thick, and about 10-11" in diameter.
- Place rolled out dough into a 9" pie plate, then trim the edges (and crimp them if you'd like). Place the prepared pie plate back into the freezer for 30 minutes.
- Preheat oven to 350°F. In a large mixing bowl, whisk together the eggs, flour, and corn starch. Once smooth, add the softened butter and whisk together until the butter is well-dispersed (a few butter chunks here and there is fine). Add the brown sugar, evaporated milk, and salt to the bowl and whisk until well-combined.
- Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate.
- Place the pie on top of a baking sheet and then place into the oven for 35-45 minutes. When done, the filling should still be a little jiggly (it'll set after you pull it out). Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool.
- Serve cold with whipped cream, ice cream, or a sprinkling of flaky salt.
BOUBOU'S TARTE AU SUCRE (SUGAR PIE)
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar and flour together in a saucepan. Add cream, maple syrup, 1 egg, and melted butter; stir well to combine. Cook over medium heat, stirring occasionally, until thick, about 20 minutes. Remove batter from heat; cool to room temperature, about 15 minutes.
- Line a pie pan with 1 crust; pour in batter. Top with second crust; crimp edges together. Beat remaining egg in a bowl; brush top of pie with beaten egg.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.3 g, Cholesterol 89.3 mg, Fat 30 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 12.7 g, Sodium 298.2 mg, Sugar 65.5 g
MAPLE YEASTED SUGAR PIE (BELGIAN TARTE AU SUCRE)
A belgian sugar pie with yeasted crust and a gooey maple-and-brown-sugar custard filling. So delicious, and the yeast dough is quick & easy.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat milk and granulated sugar to about 110ºF (about 20 seconds in microwave on high). Pour into bowl of standing mixer and sprinkle with yeast. Let stand several minutes until yeast is frothy. Add flour and salt; beat to combine. Beat in egg and melted butter. Turn out onto a clean work surface and knead for a few minutes, then return dough to ball and let it rest for 30 minutes.
- Preheat oven to 400ºF. Butter a 9"x2" pie dish, then press dough into the bottom and up the sides. Prick crust several times with a fork. Sprinkle bottom evenly with the brown sugar.
- In a medium bowl, whisk together remaining filling ingredients. Pour over crust and bake 25-30 minutes, until filling is set and browning. Cover crust with foil or a pie protector if it is getting dark. Cool pie at least 30 minutes on a wire rack before serving. May be served warm or room temperature, with whipped cream if desired.
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QUEBEC TARTE AU SUCRE (SUGAR PIE) - RECIPES
From more.ctv.ca
Cuisine CanadianCategory DessertServings 5-6Total Time 1 hr 10 mins
- To make the pastry, cream the butter and icing sugar for two to three minutes, until perfectly smooth. Add the egg and mix well, then add the pecan powder. In a separate bowl, combine the flour and salt, then add to the butter mixture in three additions, each time mixing until barely combined. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). On a well-floured surface, roll out the dough to slightly less than six millimiter thickness, and transfer to a 23 centimeter pie dish. Blind bake for about 20 minutes, until golden. Let cool.
- For the filling, first whisk all the yolks and whole eggs together in a medium bowl. In a large pot over medium heat, combine the maple syrup with the brown sugar, butter, cream, and salt. When boiling, ladle some of the sugar mixture into the eggs and whisk quickly to temper, then transfer the egg mixture back into the big pot, whisking constantly until thick, about five minutes. Strain through a sieve into a container and let cool (uncovered) in the refrigerator.
- For the topping, line a baking sheet with parchment paper. Heat the maple syrup in a pot over low to medium heat, then add the pecans. Stirring constantly, let them cook until the sugar has caramelized and the nuts look sandy, about two to three minutes. Transfer to the prepared baking sheet and let cool.
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