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Sugar Pie

Recipe from grand-maman Boudreault (courtesy of Nadine Lavictoire)

The sugar pie was originally a maple pie. At the time of New France, powdered sugar did not exist. Maple syrup was the only source of sugar in the colony, and most desserts included it. Over the centuries, maple syrup has been replaced by brown sugar in our famous sugar pie recipe.

Variations of the sugar pie are found all over the world. For example, pecan pie in Louisiana, transparent pie in Kentucky and butter tarts in English Canada

Ingredients for 2 pies (9" or 23 cm)

Pie dough:

• 4 cups all-purpose flour

• 1½  tsp salt

• 1½ cups cold shortening

• 8 to 12 tbsp ice cold water

Plus:

• a bit of milk to brush onto the pie dough

To make the dough, stir the flour and the salt in a large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball. Divide dough in quarters and shape into four balls. Flatten into ½" (1.3 cm) thick disks. Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

Roll two of the dough disks on a lightly floured surface, rolling from the centre outward. Roll into an 11-inch (28 cm) circle. Transfer the dough to the pie plates. Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

For the sugar filling, mix the flour and brown sugar in a bowl. In a pot, mix the cream, flour and sugar mixture, and the vanilla extract. Bring to a boil and simmer slowly (for about 10 minutes). The filling is ready once you put a drop of it in a glass of cold water and it stays firm and drops very slowly in the glass. Let the filling cool to room temperature.

Once the sugar filling is at room temperature, pour it into the two pie pans. Brush the edges of the dough with milk. Roll out the two remaining dough disks and cut a small hole in the middle. Place them on the pies and press the outline of the pie with a fork and remove the excess. Alternatively, you can also cut the dough into strips and cover the pie in a criss-cross pattern.

Bake 35 to 45 minutes at 350°F or until the crust is golden brown.

Historical information sourced from: Deborah Kirshner, "Tarte au sucre", In The Canadian Encyclopedia, Historica Canada, 2014 (https://www.thecanadianencyclopedia.ca/en/article/tarte-au-sucre).