I was introduced to this most wonderful French Canadian dessert when I was in Massachusetts the Christmas of 1972. There was snow on the ground and very cold outside. Inside the homes, the windows streamed with condensation from the warm kitchen and an oven full of Sugar Pies. The aroma was enough to make me want to crawl in the oven and find whatever it was that smelled so tantalizingly delicious.
When the pies were removed from the oven, I had to wait until they cooled even before getting my first taste. The family had an old wooden "safe" on the back porch which cooled them in record time and I sat down with my slice of double-crusted Sugar Pie. My mouth was watering.
It wasn't a real thick pie, but you could see a layer of what appeared to be dark, rich caramel oozing from the sides. My first bite was like I think Heaven must be. So good, it made me shudder with absolute delight. I'd never really had what some folks call a sweet tooth, but my body promptly gave me one that day.
I was warned that Sugar Pie could be addictive, and I have to agree. Even if you've not eaten a bite of sugar pie for 10 years, just the mention of it will set your salivary glands in a tizzy and drive you to near distraction until you either make one for yourself, or find someone you can con into doing it for you. You think I'm kidding? Eat a slice of good sugar pie and see for yourself. :-)
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until smooth.
Pour in bottom crust and set top crust in place, crimping edges and cutting a 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove and allow to completely cool on wire rack.
|Time:||30 Minutes Preparation Time|
45 Minutes Cooking Time
Source: Source: A dear, sweet friend who taught me many things including how to make Tourtierre, Grandmother's Cookies and Sugar Pie. Thank you Rose Annette.
By Pookarina/Julia from Boca Raton, FL
This sounds so good, Pookarina! I am printing it out and going to make it as soon as the 100 degree weather goes away ;-) Thumbs up! Oh, do you think it would freeze well?
I honestly do not know if they are purposely frozen or not. I know Rose just kept them in her pantry annexed to her kitchen. She had one of those old-fashioned things like a pie safe, and she'd just stack them in there.
I can't imagine that they'd have a problem with spoiling since they are basically a plain crust with
lots of what amounts to sugar between the crusts.
I never knew her to deliberately freeze one although on her back porch where they were put to cool fast, they could have frozen since everything else out there did. They may have partially frozen, then were brought in and kept in that pie safe. I'm pretty sure that freezing wouldn't hurt them any although it might cause the crusts to be a little soggy. I wouldn't care if it was soggy. I'd eat it anyway. LOL
I hope you do try it and let me know what you think.
Just be sure to stir until all the sugar is dissolved good. Sugar Pie or "Tarte au Sucre" is so good that
I'm not sure it could be spoiled.
Pookarina / Julia
I have to learn how to make decent pie crust, that's all there is to is. Almost everything I really like has a pie crust on bottom at least. This sugar pie recipe does sound so good. I can always use a ready-made
crust for the bottom, but end up making a mess of anything to do with a ready-made top crust. Does
anyone have a really no-fail pie crust recipe? I sure need one.
Thanks for sharing this yummy recipe, Pookarina.
I loved your description and the pie sounds really good too.
Thank you for sharing it.
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