Sugar Pie (Québec Tarte au Sucre de Maman)

This is a very old recipe which is translated to mean Mum's Sugar Pie. It uses evaporated milk instead of the traditional heavy cream.

Pastry:
1 recipe Single Pie Crust

Filling:
2 cups brown sugar (300 mL)
3 Tbsp. all-purpose flour, unbleached
1 can Carnation evaporated milk (370 mL)
2 eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup butter, cold and cut into small pea-sized pieces (65 mL)

Make the Pastry:
Make the pie dough, wrap in plastic and place in the refrigerator for at least one hour, or even overnight would be great.

Roll out the dough and place it in a 9" well-greased pie plate; chill in the refrigerator until the filling is ready.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
In a bowl, combine brown sugar and flour.

In another bowl, mix the milk, eggs and vanilla. Gradually add the brown sugar and flour mixture and mix well.

Add the mixture to the chilled pie shell. Dot small pieces of butter all over the top of the pie.

Bake for 45-50 minutes.

Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool and set. Or you can serve warm, though it will be runny.

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