Single Crust Quebec Sugar Pie
"This is a traditional French Canadian treat; easily assembled from a pre-made pastry shell, or from a scratch pastry. For added appeal, decorate with pastry latice or cookie cutter maple leaves. Delicious autumn desert!"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 unbaked pie shell
- 1 cup brown sugar
- 1⁄4 cup flour
- 2 cups light cream
- 1 teaspoon maple extract
- 1⁄4 cup butter
- 1⁄8 teaspoon nutmeg
directions
- Combine the flour and sugar and place into the pie shell covering the bottom.
- Mix cream, extract and nutmeg and pour into pie shell.
- Dot with butter and bake at 350 degrees for 40- 45 minutes until the filling is a custard-like consistency.
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Reviews
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This is not a true tarte au sucre. Maple extract should never, ever be used, not should nutmeg. The flour is unnecessary and the cooking temperature is too low. there is an execellent Tarte au sucre recipe in the recipezaar files and I suggest that those interested should try it. -
Yay! Finally one like my Grand Mere made!! I just couldn't remember the quantities. She made ours with just brown sugar and carnation milk. Never measured - just some of each. Thanks for the authentic recipe!!! -
MAPLE EXTRACT??? I was born in Quebec city and I've never met a Quebecer who used maple extract.. ever!! Real maple syrup really isn't that expensive and sooooooooooo much tastier!
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i have lived in quebec all my life and have never seen this recipe.i use 2 cups of brown sugar,1 egg and 2/3cup of carnation milk.imix this and pour into an unbaked pie shell.i bake the pie at 375 degrees for about 30 minutes or until the filling is set and the crust is brown.this is a very old recipe. i have been using it now for thirty years. bonne chance
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
