Brown Sugar Pie Recipe

Recipe by Chef Justine Smith

A traditional Quebecoise treat during the holidays

Dough
180g All Purpose Flour
55g Icing Sugar
¼ tsp Salt
115g Cold Butter
1 Large Egg
½ tsp Vanilla Extract

  • In a food processor combine the flour, icing sugar and salt, pulse to combine.
  • Add butter and pulse the mixture until it is mixed thoroughly and appears crumbly.
  • Add the egg and vanilla extract and pulse until the dough comes together into one ball.
  • Rest 1 hour in the fridge covered in plastic film.

Pre-heat oven to 375°.

  • Roll the dough out to 1 inch bigger than the diameter of your pie or tart pan on a well-floured surface.
  • Press dough into the pan, trimming the excess off with scissors or a small knife, gently poke a fork into the bottom several times.
  • Return the shell to the fridge to chill for 15 minutes before baking.
  • Cover the pie shell with parchment paper and baking weights or baking beans, then place into the oven on a baking sheet for 15 minutes.
  • Remove the baking weights and parchment paper when finished baking to cool the shell.

Filling
4 Eggs
1.5 lbs Brown Sugar
1.5 cups Whipping Cream
2 tsps Butter
1 cup Maple Syrup

Reduce the oven heat to 350°.

  • Combine all ingredients, in order, in a mixing bowl with a whisk. Transfer the mixture to a pot and bring to a boil on medium-high heat. Stir constantly with a heat-proof rubber spatula to ensure the mixture does not catch on the bottom of the pot.
  • Once boiled, pour mixture into the par-baked pie shell; about ¾ of the height of the pie rim.

Bake at 375° for 30 minutes or until crust is golden brown and filling is slightly set – it will still look runny but will set as it cools.