Tarte au sucre
By: Grace Kappler
Sugar Pie History
Sugar Pie originated from Quebec and is common in Northern France and Belgium. Sugar Pie is usually eaten for special events, it is for everyone not just upper class, middle class, or lower class.
- 9 inches deep dish uncooked pie shells
- 2 cups brown sugar, packed
- 3 tablespoons all-purpose flour
- 1 (370 ml) can Carnation Evaporated Milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/4 cup butter, cold and diced into pea size pieces
- Preheat oven to 350 degrees.
- In bowl, mix brown sugar and flour.
- In separate bowl, whisk together milk, eggs and vanilla.
- Gradually add to flour mixture mixing well.
- Place cookie sheet under pie crust.
- Fill pie crust with mixture.
- Drop cold butter cubes throughout mixture.
- Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
- Refrigerate completely.
- Serve with whipped cream or vanilla ice cream.