Quebec Sugar Pie | A Tradition Worth Keeping

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Quebec Sugar Pie | A Tradition Worth Keeping

"Quebec Sugar Pie has as many versions as cooks, but tradition demands that the filling be somewhat thin in consistency and, because of its richness, that the depth of the filling be much less than for pies in general." - Laura Secord Canadian Cookbook

This quote perfectly encapsulates how I've experienced sugar pie my entire life. These pies are a staple at every family gathering during the winter, especially during the holidays and Sugaring-Off season (maple syrup making season). For the longest time, I let my aunts handle the sugar pie making, but now it's our turn to carry on these beloved family traditions.

The secret to this recipe, adapted from the Laura Secord Canadian Cookbook, lies in keeping the filling thin. Avoid overcooking the mixture on the stovetop, as I've learned from experience! Overcooking can result in a taffy-like consistency, which is still enjoyable, but not the desired texture.

I believe maple sugar is the quintessential ingredient for this recipe, but you can use all brown sugar or a combination of both. Crucially, use heavy cream – no substitutions!

This recipe easily doubles or triples, as I always find making just one pie a bit of a waste of time and effort. Plus, these pies freeze beautifully!

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare and line a 9-inch pie plate with your preferred pie dough. (Find my recipe HERE)

3. Trim and flute the edges, but do not prick the bottom.

Ingredients

• 1 cup maple sugar

• 1 cup brown sugar

• 1 cup heavy cream

• 1 teaspoon vanilla extract or rum extract

• 1/2 teaspoon salt

Method

1. In a saucepan, combine maple sugar, brown sugar, cream, and salt.

2. Bring the mixture to a simmer over medium heat.

3. Simmer for 10 minutes, or until slightly thickened.

4. Remove from heat and stir in the vanilla or rum extract.

5. Let the filling cool slightly before pouring into the prepared pie shell.

6. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Tips

• To check for doneness, gently jiggle the pie. If only the very center is slightly jiggly, it's ready.

• This pie is very rich and sweet, as per my mother's tradition. We always serve it with a dollop of heavy cream.

• My children, however, prefer ice cream. Though I still enjoy it with heavy cream, it always brings back fond memories of my mother.

Quebec Sugar Pie | A Tradition Worth Keeping

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Author: Richelle Fortin

"Quebec Sugar Pie has as many versions as cooks, but tradition demands that the filling be somewhat thin in consistency and, because of its richness, that the depth of the filling be much less than for pies in general." - Laura Secord Canadian CookbookThis quote perfectly encapsulates how I've experienced sugar pie my entire life. These pies are a staple at every family gathering during the winter, especially during the holidays and Sugaring-Off season (maple syrup making season). For the longest time, I let my aunts handle the sugar pie making, but now it's our turn to carry on these beloved family traditions.The secret to this recipe, adapted from the Laura Secord Canadian Cookbook, lies in keeping the filling thin. Avoid overcooking the mixture on the stovetop, as I've learned from experience! Overcooking can result in a taffy-like consistency, which is still enjoyable, but not the desired texture.I believe maple sugar is the quintessential ingredient for this recipe, but you can use all brown sugar or a combination of both. Crucially, use heavy cream – no substitutions!This recipe easily doubles or triples, as I always find making just one pie a bit of a waste of time and effort. Plus, these pies freeze beautifully!

Ingredients

• 1 cup maple sugar
• 1 cup brown sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract or rum extract
• 1/2 teaspoon salt

Instructions

Preparation

1. Preheat oven to 375°F (190°C).
2. Prepare and line a 9-inch pie plate with your preferred pie dough. (Find my recipe HERE)
3. Trim and flute the edges, but do not prick the bottom.

Method

1. In a saucepan, combine maple sugar, brown sugar, cream, and salt.
2. Bring the mixture to a simmer over medium heat.
3. Simmer for 10 minutes, or until slightly thickened.
4. Remove from heat and stir in the vanilla or rum extract.
5. Let the filling cool slightly before pouring into the prepared pie shell.
6. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Notes

Tips

To check for doneness, gently jiggle the pie. If only the very center is slightly jiggly, it's ready.

This pie is very rich and sweet, as per my mother's tradition. We always serve it with a dollop of heavy cream.

My children, however, prefer ice cream. Though I still enjoy it with heavy cream, it always brings back fond memories of my mother.