Tarte Au Sucre Francaise French Canadian Sugar Pie Food

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.

FRENCH CANADIAN SUGAR PIE (TART AU SUCRE)

Steps:

• Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
• Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn't come together, slowly add more water until a shaggy dough forms.
• Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
• Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
• Roll dough out to be about 1/4" thick, and about 10-11" in diameter.
• Place rolled out dough into a 9" pie plate, then trim the edges (and crimp them if you'd like). Place the prepared pie plate back into the freezer for 30 minutes.
• Preheat oven to 350°F. In a large mixing bowl, whisk together the eggs, flour, and corn starch. Once smooth, add the softened butter and whisk together until the butter is well-dispersed (a few butter chunks here and there is fine). Add the brown sugar, evaporated milk, and salt to the bowl and whisk until well-combined.
• Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate.
• Place the pie on top of a baking sheet and then place into the oven for 35-45 minutes. When done, the filling should still be a little jiggly (it'll set after you pull it out). Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool.
• Serve cold with whipped cream, ice cream, or a sprinkling of flaky salt.

TARTE AU SUCRE (FRENCH-CANADIAN SUGAR PIE)

Steps:

• Position rack in center of oven and preheat to 350°F.
• Whisk all ingredients until smooth and pour into shell.
• Bake about 25-30 minutes, until filling is set.
• Sugar Pie is best served slightly warm or at room temperature.
• Serve with Chantilly Cream.
• Variation: Add 1/2 cup chopped, toasted walnuts to the filling.

FRENCH CANADIAN SUGAR PIE

Steps:

• Preheat oven to 400 degrees.
• Pour condensed milk into a bowl.
• Fill condensed milk can with corn syrup and add to bowl with condensed milk.
• Mix well.
• Place pie pan on cookie sheet.
• Pour milk/syrup mix into pie crust.
• Bake for 10 minutes at 400 degrees.
• Lower temperature to 350 degrees and continue baking for about 30 minutes or until crust is golden.
• Filling will thicken as it cools.

TARTE AU SUCRE - SUGAR PIE

Steps:

• 1. Preheat oven to 375ºF. Mix all the ingredients in a blender.
• 2. In a greased-floured pie plate, pour in the sugar mixture. Place another pie crust on top, crimp and brush with milk. Make a few incisions and transfer to a 375ºF preheated oven. Bake the pie for 50-55 minutes or until the crust is nice and brown
• 3. Remove from the heat and let it cool off for 15 minutes before serving.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Kkqaqq3p2yU

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.