Uploaded May 2025 | Updated September 2026, 2 weeks ago
Sugar pie? Oh my! *Recipe below* for this French Canadian dessert, also known as a tarte du sucre! This dessert, sort of like a large butter tart or a pecan pie with maple syrup instead of pecans, came into my life as my circle of friends expanded to include some dear ones from Montreal. I find it touching that they regularly bring this sweet maple pie from their favourite sugar shack as a host gift. Tarte au sucre, literally “sugar pie,” calls for a great deal of maple syrup but that is its point, to celebrate a first “harvest” of the year when the spring thaw arrives and sap from the maple trees starts flowing. While every Québécois family has their traditional pie recipe handed down from generation to generation, this is my version. It may remind you of a butter tart filling, but it has a silkier texture and is not overly sweet, contrary to its name.
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*• Recipe •*
Serves 8 to 10 (Makes one 9-inch/23 cm pie)
Prep Time: 20 minutes
Cook Time: 40 minutes
The pie can also be made ahead, cooled and then chilled before serving. It will keep, loosely wrapped, in the fridge for up to 4 days.
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*• Ingredients •*
½ recipe Classic Pie Dough, chilled (recipe: youtu.be/a5fN3FzApkw)
1 Tbsp (8 g) all-purpose flour
½ tsp fine salt
½ cup (125 mL) whipping cream
½ tsp vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) pure maple syrup
½ cup (115 g) unsalted butter, cut in pieces
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*• Directions •*
1. Pull the pie dough from the fridge 30 minutes before you want to roll it, and preheat the oven to 400°F (200°C). Lightly dust the bottom of a 9-inch (23 cm) pie plate (glass is ideal) with flour.
2. On a lightly floured surface, roll out the pie dough to a circle that is just under ¼ inch (6 mm) thick. Line the pie plate with the pastry. Trim the edges of the pastry a little, but leave about 1 inch (2.5 cm) overhanging, to tuck under and pinch into a pattern. Chill the pastry while preparing the filling.
3. Measure the flour and salt into a medium bowl and gradually add the cream while whisking, to avoid any lumps. Whisk in the vanilla. In a separate small bowl, whisk the eggs and egg yolk well and then whisk them into the cream.
4. Measure the maple syrup into a medium saucepan and bring to a boil over high heat, uncovered and without stirring, but keep an eye out because it bubbles up when it reaches a boil. Set the timer for 2 minutes and let the syrup boil. Add the butter and whisk in until melted (still over high heat). Remove the pot from the heat and slowly pour the maple syrup into the egg and cream mixture while whisking. (If you see any little flour lumps floating on the surface, strain the filling.)
5. Line a baking tray with parchment paper and set the pie plate on top. Pour the filling into the chilled pie shell (doing this at the oven is easiest). As soon as you put the pie in the oven, reduce the heat to 375°F (190°C) and bake for about 40 minutes, until the filling bubbles and the pastry is golden brown.
6. Cool the pie on a cooling rack for at least 2 hours before slicing.
#AnnaOlson #BakeAlong
Sugar pie? Oh my! *Recipe below* for this French Canadian dessert, also known as a tarte du sucre! This dessert, sort of like a large butter tart or a pecan pie with maple syrup instead of pecans, came into my life as my circle of friends expanded to include some dear ones from Montreal. I find it touching that they regularly bring this sweet maple pie from their favourite sugar shack as a host gift. Tarte au sucre, literally “sugar pie,” calls for a great deal of maple syrup but that is its point, to celebrate a first “harvest” of the year when the spring thaw arrives and sap from the maple trees starts flowing. While every Québécois family has their traditional pie recipe handed down from generation to generation, this is my version. It may remind you of a butter tart filling, but it has a silkier texture and is not overly sweet, contrary to its name.
--------
*• Recipe •*
Serves 8 to 10 (Makes one 9-inch/23 cm pie)
Prep Time: 20 minutes
Cook Time: 40 minutes
The pie can also be made ahead, cooled and then chilled before serving. It will keep, loosely wrapped, in the fridge for up to 4 days.
--------
*• Ingredients •*
½ recipe Classic Pie Dough, chilled (recipe: youtu.be/a5fN3FzApkw)
1 Tbsp (8 g) all-purpose flour
½ tsp fine salt
½ cup (125 mL) whipping cream
½ tsp vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) pure maple syrup
½ cup (115 g) unsalted butter, cut in pieces
--------
*• Directions •*
1. Pull the pie dough from the fridge 30 minutes before you want to roll it, and preheat the oven to 400°F (200°C). Lightly dust the bottom of a 9-inch (23 cm) pie plate (glass is ideal) with flour.
2. On a lightly floured surface, roll out the pie dough to a circle that is just under ¼ inch (6 mm) thick. Line the pie plate with the pastry. Trim the edges of the pastry a little, but leave about 1 inch (2.5 cm) overhanging, to tuck under and pinch into a pattern. Chill the pastry while preparing the filling.
3. Measure the flour and salt into a medium bowl and gradually add the cream while whisking, to avoid any lumps. Whisk in the vanilla. In a separate small bowl, whisk the eggs and egg yolk well and then whisk them into the cream.
4. Measure the maple syrup into a medium saucepan and bring to a boil over high heat, uncovered and without stirring, but keep an eye out because it bubbles up when it reaches a boil. Set the timer for 2 minutes and let the syrup boil. Add the butter and whisk in until melted (still over high heat). Remove the pot from the heat and slowly pour the maple syrup into the egg and cream mixture while whisking. (If you see any little flour lumps floating on the surface, strain the filling.)
5. Line a baking tray with parchment paper and set the pie plate on top. Pour the filling into the chilled pie shell (doing this at the oven is easiest). As soon as you put the pie in the oven, reduce the heat to 375°F (190°C) and bake for about 40 minutes, until the filling bubbles and the pastry is golden brown.
6. Cool the pie on a cooling rack for at least 2 hours before slicing.
#AnnaOlson #BakeAlong
