Recipe

Sugar pie

Photo by MaryMaryCulinary

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)

This recipe was entered in the contest for Your Best Maple Recipe
Chef
MaryMaryCulinary's Notes: This is a traditional pie from the province of Quebec. The filling is so simple, with maple sugar, cream and flour and that's it. It turns into a custardy, sweet filling that tastes like maple...
This is a traditional pie from the province of Quebec. The filling is so simple, with maple sugar, cream and flour and that's it. It turns into a custardy, sweet filling that tastes like maple fudge. The traditional topping is unsweetened cream, whipped or not. This is one of my favourite pies, but I only make it during sugaring off season. Otherwise I'd probably eat it every day!
This recipe is handwritten into a recipe book I took with me when I moved away for university for a taste of home. The same recipe can be found on Epicurious, prettily served in a tart shell, but I think it's best in flaky pastry.

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Preheat oven to 350F. Whisk flour and maple sugar together and add cream. Mix gently to combine, without creating froth.
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Pour into baked pie shell and bake for 35-45 minutes, until just set. Cool on a rack. Serve warm or at room temperature, with (more) cream.
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