French-Canadian Sugar Pie.

In celebration of the upcoming Canada day. I thought to myself what is the best way to celebrate this amazing country? And it came to me, one of the many things we Canadians love which is sugar pie. This dessert comes French capital of the country, Quebec. So, I really hope you guys get to enjoy this great French-Canadian dessert. 

French-Canadian Sugar Pie.

Things you need for the crust:

1 cup all-purpose flour.

1 tbsp sugar.

1 tsp of salt.

1/2 cup of cubed cold unsalted butter.

1 egg.

1 egg yolk.

1 tbsp cold water.

Things you need for the filling:

2 tbsp cornstarch.

2 1/2 tbsp of water.

1 1/2 cup of Canadian maple syrup.

1/2 a cup of a 35% cream

1 beaten egg.

3 tbsp of unsalted butter.

Execute:

The crust.

Let’s start with the crust itself. First thing first is in a bowl preferably the bowl of a food processor. Start by combining the flour, salt, and sugar pulse the processor few times just to mix everything together and to get rid of any possible lumps, now add the cold butter and the reason we use cold butter is to create that flaky crust and pulse the processor again until everything is almost combined.

Add the egg, egg yolk, and the cold water. Start the processor again for the few seconds until you get a flaky semi-combined crust add water if only needed. Pour the dough onto a lightly floured surface and shape the dough to a disc. Wrap the dough in plastic wrap and pop it in the fridge for at least 5 minutes. 

Once chilled slightly take out of the fridge, remove the plastic wrap, and on a good floured surface roll out the dough and line it to your pie plate I’m using a 9-inch pie plate. Once you roll out the dough refrigerate it for 25 to 30 minutes. 

While the dough is chilling, preheat your oven to 250 degrees and position the rack in the middle. Once the crust is chilled cover it with tin foil and fill it with dried beans or rice and bake for 10 to 15 minutes. Remove the tin foil and the weights. Up the heat to 275 degrees, with a fork lightly poke the crust and bake until the crust is perfectly golden brown. Usually takes about 15 minutes. Take out of the oven and allow it to completely cool to room temperature. 

This was the hard part and you finished it. Now the filling part which is way much easier. 

Execute:

Pie filling.

In a small bowl, dissolve the cornstarch in cold water. In a cold saucepan add the maple syrup, cream, eggs, and the cornstarch. Stir everything until combined and then bring to boil, keep whisking with a whisk add the butter until melted and simmer on low heat for 3 minutes while whisking. Turn off the heat and pour into the cooled crust pop the pie in the fridge for at least 4 hours before serving. 

In Quebec some people like it served with vanilla ice-cream, and others like it being served as it is. I’m one of those who like it as it is. 

I really hope you guys get to enjoy this amazing dessert.