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A slice of tarte au sucre on a yellow plate with brown sugar.

Tarte Au Sucre

Sweet, decadent, with deep complex caramel and maple flavor, this tarte au sucre (or sugar pie) is guaranteed to be a hit at your table this fall. The filling is easy and comes together in less than 10 minutes. Definitely swap in a store-bought crust if you're short on time!
Prep Time 20 minutes
Cook Time 45 minutes
Crust Rest Time 1 hour 30 minutes
Course Dessert, Pie
Cuisine Canadian, French
Servings 8 people
Calories 637 kcal

Equipment

  • 1 pie plate
  • 1 pastry cutter

Ingredients
  

For the Crust

  • 2.5 C flour
  • 1 C butter cubed
  • 1 egg
  • ¼ C ice water
  • 1 tablespoon vodka
  • ¼ teaspoon salt

For the Filling

  • C brown sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon flour
  • 1 C whipping cream
  • 2 tablespoon butter
  • 1 egg
  • ¼ teaspoon salt
  • 2 teaspoon maple extract

Instructions
 

For the Crust

  • Combine the flour and butter in a large bowl. Using a pastry cutter, cut the butter and flour together, until the butter is about pea-sized. Set aside.
  • Combine the egg, water, vodka and salt in a bowl. Add to the flour mixture, and mix with a fork. Using your hands, knead the dough until it just starts to come together. It should be flaky and shaggy. Form into a ball or a thick disc, wrap in plastic wrap and refrigerate for 1 hour.
  • Take the dough out of the frige and place on a floured countertop. Let it stand for 5 minutes to warm up. Roll with a rolling pin until it's about ¼" thick, turning the dough often to make sure it doesn't stick, and it's an even circle. Place the dough in a prepared pie plate and trim the edges. Put it back in the frige for another 30 seconds.
    Meanwhile, make your filling.

For the Filling

  • Preheat the oven to 350°F.
  • Heat the heavy cream and butter together in a medium saucepan over medium heat until the butter is melted.
  • Whisk brown sugar, flour, cornstarch and salt together in a medium bowl. Add the butter and cream mixture, and whisk for 30 seconds, or until smooth.
  • In a separate, small bowl, lightly beat the egg and the maple extract together. Whisk into the cream/brown sugar mixture until smooth.
  • Take the pie crust out of the frige, and pour the filling into it.
  • Place the pie on top of a baking sheet, and place in the oven. Bake for 35-45 minutes, until the top is deeply caramelized, and the middle jiggles slightly when shaken.
  • Let the pie cool for several hours, either on the stove or in the frige. It can be served at room temperature, or cold.
  • Serve with whipped cream.

Video

Notes

The pie should be kept in the fridge after serving. 
You can omit the maple extract if you don't have it! Still delicious. 
I just used a cooking spray to prepare my pie pan. 
Feel free to use a store-bought crust, or substitute your own recipe!

Nutrition

Serving: 1sliceCalories: 637kcalCarbohydrates: 68gProtein: 7gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 385mgPotassium: 141mgFiber: 1gSugar: 34gVitamin A: 1293IUVitamin C: 1mgCalcium: 68mgIron: 2mg
Keyword canadian sugar pie, canadian sugar pie recipe, french sugar pie, maple pie, maple syrup pie, quebec sugar pie, quebec tarte au sucre, tarte au sucre
Tried this recipe?Let us know how it was!