With a flaky crust and gooey center, this classic French Canadian Maple Sugar Pie is utterly irresistible. Similar to its salted honey and chess pie cousins, the filling is made with brown sugar and a splash of maple syrup for a deeply flavorful treat.
A bit of flakey sea salt and confectioners’ sugar compliment the myriad of soft, crisp, and flaky textures.
What is a Maple Sugar Pie?
Similar to chess pie of the South, Sugar Pie has western European roots and is celebrated in Quebec and French Canadian communities across Canada.
Also known as Tart au Sucre, this indulgent pie has a gooey, deeply caramelized sugar filling primarily made with brown sugar and/or maple syrup, eggs and cream that is encased in a flaky crust.
What is in a Maple Sugar Pie?
Where chess pie is made with granulated white sugar, sugar pie is made with brown sugar.
Imagine a pecan pie, minus the pecans or even its English Canadian butter tart cousin - but with maple and caramel notes. Not all sugar pies contain maple syrup, but we love the complexity it adds to the overall flavor.
The maple syrup makes the filling sticky, sweet, and seriously addictive. It gives nod to our Canadian roots.
To offset all of the sweet, a sprinkle of flaky sea salt is the perfect touch. The end result is similar to the famed Salty Honey Pie from Four and Twenty Blackbirds, but with caramelized maple flavors instead of floral honey.
INGREDIENTS IN Maple Sugar PIE
Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
- Prepared single pie dough
- Maple syrup
- Brown sugar
- Heavy Cream
TOOLS AND EQUIPMENT NEEDED
These are the primary tools you will need to bake this pie.
- Rolling pin
- Pie plate
- Rimmed baking pan
- General kitchen tools (measuring spoons, cups, etc).
How to Par Bake a Pie Crust
This pie starts with the crust. After the dough is made and butter softened, chill the pie crust in the refrigerator, preferably for 2 hours or overnight.
The chill time firms up the butter and hydrates the flour, making it much easier to roll and work with. Allow the pie crust to sit out for about 10 minutes before rolling.
Before adding the filling, partially bake the pie crust.
Roll out the dough so that it is 1 to 2 inches larger than the diameter of the pie pan (flip the pie pan upside down and place on the rolled dough - the dough should be 1 to 2 inches larger on all of the sides). Fit the pie dough into the pie and chill for 30 minutes (this will help the crimped edge keep its shape).
At this time, begin preheating the oven.
When ready to bake, line the chilled pie with parchment paper or foil and fill with pie weights (dried beans, uncooked rice, or even plain sugar).
Bake for 15 minutes. Remove the pie and carefully lift out the parchment paper and pie weights. Return the pie crust to the oven for another 3 to 5 minutes, or until the bottom is dry to the touch.
Your pie crust is now par baked! No need to chill before moving on to the filling in this case.
Steps for Making Maple Sugar Pie
- Prepare the pie dough: the dough need to chill 2 hours or up to 2 day in the refrigerator.
- Partially bake the pie shell
- Make the filling
- Bake the pie
- Cool and enjoy!
Can I use store-bought dough?
Yes, you can! Partially bake the pie crust before adding the filling.
Serving and Storage
Allow the pie to cool before slicing. It will continue to firm up as it sits. It will take about 1 hour in the refrigerator or 4 hours at room temperature to cool.
Serve at room temperature.
Store leftovers covered loosely in the refrigerator for up to 3 days.
- The pie filling will puff up in the oven. Make sure to use the appropriate-sized pan. For insurance, bake the pie on a rimmed baking sheet just in case the filling spills over during baking.
- Strain the filling mixture before baking to remove any partially cooked eggs after tempering.
- Be careful not to overbake the pie. The center will set as the pie cools.
More Pie Recipes to Make
Maple Sugar Pie
- 1 single pie crust prepared
- 1 ½ cups brown sugar
- ¼ cup pure maple syrup
- 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 large egg
- 1 cup heavy cream
- 3 tablespoon unsalted butter
- 2 teas pure vanilla extract
- ½ tea kosher salt
- flaky sea salt and confectioners' sugar for dusting
- Roll out the pie dough on a lightly floured surface until about ¼-inch thick. Fit the pie dough into a 9-inch pie pan. Trim the edges and crimp as desired. Place the pie dough in the refrigerator for about 30 minutes.
- Meanwhile, preheat the oven to 400°F. Top the pie dough with a piece of foil or parchment paper and fill with pie weights (see above for alternatives). Bake the pie shell for about 15 minutes. Remove the pie from the oven. Carefully remove the pie weights and continue to bake for an additional 3 to 5 minutes, or until the bottom of the pie crust is dry to the touch. Place the pie shell on a rimmed baking sheet and set aside. Reduce the oven to 350°F.
- In a mixing bowl, whisk together the brown sugar, maple syrup, egg yolks and egg. Add the flour and cornstarch and stir until smooth.
- Heat the cream and butter together in a small saucepan over medium heat until the butter is melted. Temper the warmed cream into the egg mixture. Whisking constantly, pour a little bit of cream in at a time. Stir in the vanilla and salt. Using a mesh sieve, strain the mixture into the partially baked pie shell.
- Move the rimmed baking sheet (wish the filled pie on top) into the oven and bake for 50 to 55 minutes. When done, the sides should be set but the center of the pie should slightly jiggle when you wiggle the pan).
- Allow the pie to completely before serving. It is okay if the filling cracks slightly as it cools. Top with a sprinkle of flaky salt and a shower of confectioners’ sugar for serving.
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