Tarte au Sucre – Sugar Pie
When we look back at our childhood, we remember certain events, trips 🧳, birthdays 🎈, favorite toys, our little friends, a favorite piece of clothing, a pet 🐶, family members and also food. I can recall when I was coming back home after school and smelling the aroma of food simmering on the stove top or a pie baking 🥧 in the oven… these are great memories – it’s a cooking website, of course I’ll be talking about food, lol 😂!
Since I was little, there are a couple of pies that I’ve always loved; Lemon Meringue 🍋 and this featured one… Tarte au Sucre or Sugar Pie in English! I know… both are on either end of the spectrum; sour and sweet! I guess I was destined to become a foody at one point in my life.
This dessert is incredibly… SWEET 😵! If I could find a comparable dessert, I’d say it resembles a Pecan Pie… well kind of. They both have similar ingredients and yet, their tastes are different. I think that this Tarte au Sucre is sweeter than the other… really, I’m not kidding!
Sugar Pie is quite popular in Québec especially during the Holidays 🎅🎄 and in March when it’s time to harvest maple syrup. This dessert is uncomplicated. It takes a few minutes to assemble and even faster if you’re using a prepared pie crust like I did in the video – I still prefer making my Foolproof Pie Dough!
This Tarte au Sucre • Sugar Pie is a Québec traditional dessert although it’s also popular in Europe and the Midwestern United States. It can be served warm or chilled. My preference is to have it warm with a scoop of Vanilla Ice Cream 🍦… now that’s definitely a delicious way to indulge yourself 😋!
Bon Appétit! 🍽
Check out these other incredible recipes from Québec…😀
– Creton Maison
– Perfect Poutine with Bacon Gravy
– Tourtière – Meat Pie
– Sweet & Savory Homemade Ketchup
– Old Fashioned Baked Beans with Bacon
– Sucre à la Crème ~ Butter & Cream Fudge
– Salmon Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Tarte au Sucre - Sugar Pie
Hover to scale
Ingredients
- 2 large (9-inch) pie crusts see Recipe
- 2 1/2 cups brown sugar, such as demerara
- 1 large free-run egg
- 1 cup evaporated milk
- 1 tbsp. unsalted butter, softened tips & tricks
- 2 tsp. unbleached all-purpose flour
- 1 tsp. pure vanilla extract
- 1 small pinch ground Himalayan sea salt
- 1 tsp. milk, for brushing
Directions
- Preheat oven to 375ºF.
- Grease and flour a pie plate and lay in the bottom crust; set aside.
- In the jar of a blender, add brown sugar, egg, evaporated milk, butter, flour, vanilla and salt. Process until the mixture is smooth.
- Pour the sugar mixture into the prepared pie crust. Place another pie crust on top, crimp the edges and brush on some milk before making a few incisions.
- Transfer to the preheated oven and bake for 50-55 minutes or until the crust is nice and brown.
- Remove from the heat and let it cool off for 15 minutes before serving but preferably 4 hours.
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