Tarte au Sucre (Sugar Pie)

The Gourmet Bon Vivant

Tarte au sucre showcases complex flavor with simple ingredients that you already have in your pantry. It's rustic and gorgeous in the best way possible.

Tarte au Sucre (or French Canadian sugar pie), hails from the province of Quebec, Canada. Like many of the foods from Quebec, it was brought over with colonists from France. Brown sugar was very difficult to come by back in the day, so the original version contained maple syrup (tarte au sucre d'erable).


For the crust - note - this was for a double batch of crust! Check the recipe for correct measurments.

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For the filling - Let's grab them and get started. 

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Make the Crust

Cut the butter into the flour. Add the remaining ingredients, and mix until crust comes together.  Refrigerate. 


Make sure your butter is cubed and cold! This is key to flaky pie crust. 

Roll the Dough

Once the dough has chilled, knead for a few minutes until it comes together, then roll it out.  

Form the Dough

Put it in a prepared pie plate, and trim the edges. Put it back in the fridge while we make the filling. 

Make the filling

Combine the sugar, flour, cornstarch, salt, and whisk together. 

Make the filling

Heat the butter & cream, and add to sugar mixture. 

Make the filling

Next, add the egg and maple extract. Pour it in the chilled pie crust and bake for 45 mins at 375F.


Let it cool to room temperature, then enjoy!

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