Sugar Pie (Québec Tarte au Sucre)

Something magical happens to brown sugar when it melts, bubbles and bakes. This pie is a testament to that. It's creamy, sweet and a cinch to make. Sugar pie is a staple in Québec, especially during the winter months.

What is Québec Sugar Pie?
If you've never had Québec sugar pie, it has a smooth, rich, creamy filling that is pretty sweet, but not as cloying as you might expect. It is different from regional American versions, which are more custardy and are usually made with white sugar, or some combination of brown and white sugar.

History:
Sugar pie is a dessert of the western European countries of Northern France and Belgium, where it is called tarte au sucre. The pie is also popular in Canada. There are various types of sugar pies. Some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. The French Canadian version of the dessert sometimes uses maple syrup, though this is called a Maple Sugar Pie. The dessert is somewhat similar to the American Transparent Pie (the name in the Midwestern and Southern United States for a pecan pie made without the pecans), the English Canadian butter tarts and the English treacle tart.

1 recipe Single Pie Crust

Filling:
1½ cups brown sugar (375 mL)
¼ cup all-purpose flour, unbleached (60 mL)
2 Tbsp. cornstarch (30 mL)
1 egg
½ cup heavy or whipping cream (125 mL)
2 Tbsp. butter (30 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 an 8" (20 cm) pie plate; chill in the refrigerator until the filling is ready.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Place an oven rack in the lowest position.

Make the Filling:
In a bowl, combine the brown sugar, flour and cornstarch. Add the egg and cream. Blend well. Pour into the unbaked pie crust. Scatter dabs of butter over the pie filling.

Bake until golden brown, about 25-30 minutes.

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

Makes 8 servings.