BROWN SUGAR PIE I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Provided by Suzanne
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g
SUGAR PIE
This recipe came to The Times in a 1991 profile of Laurent Comeau, the kitchen manager of Cirque du Soleil. In his role managing the meals of the performers, he often had to scramble to find ingredients like Canadian maple syrup for the Québécois in the troupe, who expected it on or in everything from pancakes to maple mousse pie. Mr. Comeau thought Vermont maple syrup is just as good, "but try explaining it to them," he said. "The contortionists, it's like wine to them. They'll taste it and know right away if it's not from Quebec." This sugar pie, sweetened with brown sugar and sweetened condensed milk, tastes like pure butterscotch.
Provided by Alison Leigh Cowan
Categories breakfast, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To make the crust, combine the flour and salt in a large bowl. Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas. Add the ice water, 2 tablespoons at a time, and mix with two knives. Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
- Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square. Scatter the butter pieces all over the dough, then fold the dough in half. Roll the dough back out into a 6-inch square, then fold and roll out again. Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 degrees.
- Remove the dough from the refrigerator, and allow to soften.
- To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl. Stir until smooth.
- On a lightly floured board roll out the dough until it is 1/4 inch thick. Gently lift the dough, and put it in a 9-inch pie pan. Trim the edges, then pour in the filling. Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes. The filling will look cracked and bumpy. Do not overbake.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 96 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 16 grams, Sodium 220 milligrams, Sugar 62 grams, TransFat 0 grams
SUGAR PIE IV
Sugar pie made with brown sugar, cream and pecans.
Provided by TLTRN
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together brown sugar and flour; set aside.
- In a large bowl, whisk together the cream, egg, corn syrup and vanilla. Stir in brown sugar mixture until blended. Fold in the pecans.
- Pour filling into pie crust. Bake in preheated oven for 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 51.7 g, Cholesterol 34.9 mg, Fat 16.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4.9 g, Sodium 114.8 mg, Sugar 29.2 g
SUGAR CREAM PIE
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
SUGAR CREAM PIE I
This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.
Provided by C. Banes
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
- Preheat oven broiler to high.
- Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 33.3 g, Cholesterol 48.1 mg, Fat 21.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 12 g, Sodium 191.6 mg, Sugar 19.6 g
SUGAR PIE
Make and share this Sugar Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 2 large pie, 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix well the brown sugar and flour. Add eggs, evaporated milk and vanilla mixing well.
- Pour into 2 large unbaked pie crusts.
- Cook at 425 F for 40-50 minutes.
Nutrition Facts : Calories 208.5, Fat 2.6, SaturatedFat 1.4, Cholesterol 33.9, Sodium 52.1, Carbohydrate 44.4, Fiber 0.1, Sugar 39.8, Protein 2.7
SUGAR PIE
Another variation of Sugar Pie. I found this recipe in DH's grandmother's recipe box and wanted to post it for safekeeping, as the card has seen better days. ZWT 3: U.S. (a variation on Pecan Pie), France, and Canada
Provided by lucid501
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and pour into unbaked pie shell.
- Bake at 400° F until it raises and knife inserted in center comes out clean.
- (8/14/06: I made this pie for the first time today and baked it for 50 minutes. It did not look quite set, but after I let it cool for a half hour it cut beautifully. It could take 45-60 minutes depending on your oven).
- Note: original recipe called for butter the size of a walnut---I researched it and found this to mean 1 ounce, or 2 tbsp, of butter.
Nutrition Facts : Calories 339.1, Fat 13, SaturatedFat 4.9, Cholesterol 65.8, Sodium 257, Carbohydrate 52.2, Fiber 0.8, Sugar 39.1, Protein 4.3
MIRACULOUS CANADIAN SUGAR PIE
The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!
Provided by CTREYNARD
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
- Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 62.2 g, Cholesterol 65.4 mg, Fat 8 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 383.4 mg, Sugar 55.7 g
QUEBEC CITY SUGAR PIE WITH THICK CREAM
This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert.
Provided by CTREYNARD
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
- Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
- Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 69 g, Cholesterol 156.1 mg, Fat 31.9 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 16.5 g, Sodium 476.7 mg, Sugar 55.1 g
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