Quebec City Sugar Pie Food
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
QUEBEC MAPLE SUGAR PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim. Chill shell until firm, about 30 minutes.
- Preheat oven to 425°F.
- Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 350°F.
- In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
- Serve pie warm or at room temperature with whipped cream.
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- Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?
- Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim the edge, leaving a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.
- Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
- Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
TRADITIONAL FOOD OF QUEBEC - NOMAD TOURS QUEBEC
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- The world’s famous Poutine. Poutine is the unofficial national dish of Québec. I would not say it’s the most traditional food of my province, but it surely the most known and famous one!
- Baked beans (fèves au lard) A traditional dish consisting mainly of beans and pieces of pork, slow-cooked in an earthenware dish or in a slow cooker.
- Meat pie (pâté à la viande) or tourtière. A ground beef pie with potatoes with a top and bottom crust. My mother cooks the best! Just like baked beans, meat pie is very common in a traditional breakfast or brunch.
- Sugar pie (tarte au sucre) Among traditional food of Quebec… we also have dessert! Sugar pie are filled with a mixture of cream, flour, egg, and brown sugar, which is sometimes replaced with maple syrup.
- Pea soup (soupe aux pois) Finally, pea soups are thick and consist of dry yellow peas, salt pork, and sometimes vegetables. L’Érablière du Chemin du Roy makes some very good pea soups!
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- Quebec Cheeses. One of the culinary thrills of visiting Quebec is the chance to taste many of Quebec's artisan cheeses that are not available outside of the province, as many of the producers are small-scale and do not export.
- Maple Syrup. Maple syrup production is a rite of spring in Canada and draws thousands of people to sugar shacks in Quebec to see how it's made and sample the sweet sticky condiment.
- Creton. Like a paté, but a bit chunkier, creton (cray-tawn) is a fatty pork spread seasoned with onions, cloves and maybe cinnamon, nutmeg or garlic. Creton is a popular part of traditional Quebécois cuisine.
- Pouding Chômeur. Pouding chômeur (pudding show-mer) is simply delicious. This maple-y pancake-y pudding-y dessert was once a "poor man's pudding," created to make use of everyday, inexpensive ingredients, like flour and sugar.
- Tourtiere. Tourtiere (tor-tee-air) is a traditional Quebec meat pie that is particularly popular during the winter months. You'll see this item on menus at sugar shacks during maple syrup making season as well as traditional French-Canadian restaurants.
- Fèves au Lard. Baked beans, or fèves au lard, pronounced "fev-o-lar" are part of the traditional Quebécois cuisine. Like creton, feves au lard is a popular breakfast dish, as historically these foods gave trappers high amounts of fat and protein for energy to start the workday.
- Tarte au Sucre. Sugar pie (French: Tarte au Sucre, pronounced "tart-o-su-cra") is a little like a pecan pie without the pecans or a butter tart. This sweet, simple dessert is also popular in New England, Belgium, and France, but is hard to find in Canadian provinces other than Quebec.
- Soupe aux Pois. Pea soup, thick and hearty made with a ham hock broth is a winter favorite. This soup is made traditionally with yellow split peas, salt pork, herbs, and broth.
- Paté Chinois. Paté Chinois ( pæ-tay shi-nwa. ) is much like a shepherd's pie: ground beef and onions layered with corn and topped with mashed potatoes. Despite its translation, "Chinese pie," paté Chinois is not a Chinese dish, but probably a dish made for Chinese railway workers using inexpensive ingredients during the building of the North American railroads in the late 19th century.
- Poutine. This delicious but unrefined culinary offering originated in Quebec. Poutine (poo-teen) is the counter-intuitive combination of french fries, gravy and cheese curds.
TOP 10 MOST ICONIC FOODS OF QUEBEC: CANADIAN FOOD SERIES
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- Poutine. Chosen By: Adnan from 514eats. 514 Eats is Montreal restaurant and bar reviews brought to you by two regular guys who like to eat and drink. We will go anywhere and we will say it like it is.
- Maple Syrup Grandfathers (Grands-Peres a L’erable) Chosen By: Allison from Foodie in Quebec City. Allison Van Rassel is a regular contributor to various programs on Radio-Canada.
- Pouding Chômeur. Photo Courtesy of Food Nouveau. Once when I was passing through Quebec City I stayed with some friendly folks from the couch surfing community.
- Cretons. Part of a balanced Quebecois breakfast, cretons (pronounced cruh-tone) is a pork spread containing onions, garlic, spices and breadcrumbs. It has a creamy yet coarse texture and tastes better than it looks.
- Cheese. A selection of brie, Oka (centre) and cheese curds from Quebec. Quebec produces most of the cheese in Canada, and is particularly well known for its soft ripened and Trappist cheeses.
- Pork Hock and Meatball Stew (Ragoût de pattes et boulettes) A stew of pig’s feet and knuckles may not sound appealing to some, which is probably why it’s often just called “ragoût” or “meatball stew”.
- Smoked Meat (viande fumée) “I’ll have a hot medium with a half sour and a black cherry soda, please!” – that’s my typical order at Schwartz’s Montreal Hebrew Delicatessen.
- Maple Baked Beans (Fèves au lard) Photo Courtesy of Aux Aciens Canadiens. Quebec baked beans may have been a lumber camp adaptation of the French dish, cassoulet – or maybe not.
- Pea Soup (soupe aux pois) Photo Courtesy of Aux Anciens Canadiens. It is said that explorer and founder of New France, Samuel de Champlain, voyaged to the new world with a ship’s pantry of dried beans, cured meats and salted fish.
- Tart au Sucre. This delicious sugar pie is made with brown and/or maple sugars. You can find it at grocery stores, bakeries, sugar shacks and many of the restaurants I’ve mentioned in this post.
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- Cretons. A cold meat spread similar to rillettes. Made with ground pork and seasoned with spices such as cinnamon, savory, and cloves, cretons is a Québec classic and popular spread on toast at breakfast.
- Baked beans (fèves au lard) A traditional dish consisting mainly of beans and pieces of pork fatback, slow-cooked in an earthenware dish. A number of variations exist, but the most popular is made with maple syrup.
- Pea soup (soupe aux pois) A soup consisting of dry yellow peas, salt pork, and vegetables such as small pieces of carrots, simmered in water seasoned with a bay leaf.
- Sugar pie (tarte au sucre) A single-crust pie filled with a mixture of cream, flour, egg, and brown sugar, which is sometimes replaced with maple syrup.
- Poor man's pudding cake (pouding chômeur) A dessert made with white cake batter and a brown sugar and cream sauce. Both parts are layered in a pan and baked until a sweet syrupy pudding with a cakey topping forms.
- Pig's trotter stew (ragoût de pattes de porc) A stew made with pig’s trotters, potatoes, and spices, simmered for about half a day.
- Meatball stew (ragoût de boulettes de porc) A dish consisting of meatballs made with ground beef, pork, veal, or a blend of all three and typically seasoned with cinnamon, nutmeg, and cloves and rolled in flour.
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Sugar pie (tarte au sucre in French), besides being something nice to call a loved one, is essentially maple syrup in pie form. Some spots top with ice cream as an added bonus. If you’re on the hunt for a traditional sugar pie, the Cochon Dingue (Crazy Pig) in Quebec City is tough to top. Steamé hot dog at La Belle Province
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From breakfast and dinner we move to dessert, and tarte au sucre (literally ‘sugar pie’) is about as sweet as it gets. Sugar pie is essentially like a pecan pie without the pecans: pie crust, brown sugar, butter, flour and vanilla. It’s also not only a Quebecois dish. Believed to have originated in France or Belgium, a variation of sugar pie is apparently quite popular in Indiana.
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At the heart of Quebec City’s food scene are ingredients made in and around the city. Cheese producers like the award-winning Alexis-de-Portneuf , apple orchards and berry farms on Île d’Orléans, a multitude of wineries and cider producers, and the maple products from Quebec’s famous sugar shacks, are all commonly found in the best meals and the best restaurants …
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I’m a big fan of tourtiere (a meat pie) and you can’t go wrong with Quebec sugar pie for dessert. One of the best places in Quebec City for this type of food is Aux Anciens Canadiens. It’s pricey, but a good meal here is worth a splurge. Quebec City also has an amazing fondue restaurant.
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