Sugar Pie (Québec Tarte au Sucre à la Crème avec Sirop d’érable)

frenchcanadian-tarteausucre3 Québec sugar pie is a traditional French Canadian dessert with a smooth, rich, creamy filling. This version is made with both brown sugar and maple syrup. It's super cheap and easy to make. If you're from, or are familiar with, Québec, you probably know that at this time of year, cabane à sucre, or "sugar shack" season is in full swing. Late winter/early spring is when maple syrup production begins in Québec. So what better way to celebrate Pi(e) Day than with a classic French Canadian sugar pie. Sugar pie is popular year round and is a diner staple in Québec, but it's also an indispensable part of every holiday table here. So if you've never had a real Québec sugar pie, I would urge you to give it a try. It's a real taste of the sugar shack at home.

Pastry:
1 recipe Double Pie Crust

Filling:
1 cup light brown sugar
¼ cup all-purpose flour, unbleached
2 Tbsp. cornstarch
¼ tsp. sea salt
1½ cups heavy or whipping cream
½ cup pure maple syrup

Egg Wash:
1 egg, beaten with 1 tsp. water, for glazing

Make the pie dough, divide in 2, wrap each in plastic and place in the refrigerator for at least one hour or until ready to use.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a medium saucepan, whisk together the brown sugar, flour, corn starch, and salt. Add the cream and maple syrup and whisk to combine.

Turn the heat up to medium high and bring mixture to a boil. It will be thin at first, but boiling will activate the cornstarch and flour and it will thicken. Boil for one minute and remove from heat. Let cool while rolling out the pie crust.

On a floured surface, roll out one pie dough disc until it is large enough to fit a 9" (not deep dish) pie pan.

Place the dough into the pie pan, and put in the refrigerator to keep cold while you roll out the second disc. Cut the second disc into strips for a lattice crust. Brush the strips with egg wash, if desired. This will give the crust a golden look.

Pour the filling into the pie pan and weave the strips of dough on top to cover the pie. Trim the excess pie dough to leave a one inch overhang. Crimp the edges with your fingers or a fork.

Bake the pie in the preheated oven for 35-40 minutes until the pie is golden and the filling is bubbling. The filling will set as it cools, but this pie is often served warm and messy.

Great served with a dollop of whipped cream, a scoop of vanilla ice cream or a sprinkling of flaky sea salt.

Makes 8 servings.

Cook's Notes: If you want to make a more traditional single crust pie, simply cut the dough recipe in half.