Sugar Pie I Food

BROWN SUGAR PIE I

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.

MIRACULOUS CANADIAN SUGAR PIE

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.

SUGAR PIE IV

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.

SUGAR PIE

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.

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)

Steps:

• Preheat oven to 350 degrees.
• In bowl, mix brown sugar and flour.
• In seperate 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 completly.
• Serve with whipped cream or vanilla ice cream.

SUGAR PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl cream together the butter, sugar, and flour until smooth and fluffy. Beat in eggs, one at a time, until fully incorporated. Stir in the lemon juice. Pour the mixture into the pie shell.
• Bake in preheated oven for 35 to 40 minutes, or until filling is set and browned. Cool on wire rack.

SUGAR PIE

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.

SUGAR PIE

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.

CANADIAN SUGAR PIE

Steps:

• Set the oven rack in the middle position. Preheat the oven to 350 degrees F.
• Use your hands (wear disposable gloves) to combine brown sugar, flour, and salt in a mixing bowl. Pick out and discard any hard particles of brown sugar. Sprinkle mixture evenly over bottom of tart shell.
• Add vanilla to heavy cream and pour over mixture, spreading lightly with an offset spatula. Bake approximately 35 minutes, or until pastry is golden brown and filling is dark and bubbling. Cool on a rack. Serve either slightly warm or at room temperature with whipped cream. This tart is best when eaten the day it is baked. Store leftover pie loosely covered with a paper towel and wax paper in the refrigerator.

OLD FASHIONED SUGAR PIE

Steps:

• Mix sugar, cornstarch and salt together in a microwavable bowl and stir in the milk.
• Microwave for 9 minutes, stopping to stir every 3 minutes.
• The object is to cook until it achieves a thick, pudding-like consistency, so it may take more or less time dependent upon the individual microwave.
• This can also be performed in a saucepan on the stovetop.
• Add the butter and vanilla into the mixture.
• Pour the thick mixture into the baked 8 inch pie shell and sprinkle the top with cinnamon.
• Serve at room temperature.

CANADIAN SUGAR PIE

Steps:

• Line a 9-inch pie plate with pastry.
• Stir soda and vanilla into maple syrup and pour into unbaked pastry.
• Blend remaining ingredients with your fingertips until mixture is crumbly, then spread over syrup.
• Place a piece of foil under pan, because the pie often bubbles over.
• Bake at 350 F.
• for 30 minutes and let cool---it is best cold.
• The Canadiana Cookbook Mme.
• Jehane Benoit.