Quebec City Sugar Pie Recipes

SUGAR PIE ( QUEBEC )

Steps:

• Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes).
• Then pour into your best/fave. 9-inch pie crust and bake at 350-400°F for 20 - 30 minute.
• (or 24 tart shells for 10 - 12 minutes).

QUEBEC MAPLE SUGAR PIE

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim. Chill shell until firm, about 30 minutes.
• Preheat oven to 425°F.
• Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 350°F.
• In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
• Serve pie warm or at room temperature with whipped cream.

QUEBEC CITY SUGAR PIE

Steps:

• Preheat the oven to 375°F.
• In a heavy saucepan, bring the syrup and butter to a boil, stirring constantly.
• Add the cream and milk, stir, add the sugar and flour. Keep stirring and bring to a boil. Lower heat slightly so that the mixture does not boil over, but continue to simmer. Stir and cook until mixture thickens substantially, about 10 minutes.
• On a lightly floured surface, roll out the pie dough. Line an 8-inch pie pan with dough. Pour the filling mixture into the pie shell. Cover with lattice strips. Crimp edges to seal. Bake for 30 minutes or until crust is golden brown, but do not over bake. Remove pie and cool to room temperature.
• Burt Wolf * Eating Well.