Traditional Québécois sugar pie is made with maple sugar, but a mixture of brown sugar and maple syrup is an excellent substitute. The addition of coffee balances the pie’s intense sweetness. Serve with a dollop of crème fraîche or lightly sweetened whipped cream.
Pastry
1 and 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small pieces
2 tbsp ice water
Filling
1 cup 35% cream
2 tsp instant coffee powder
3/4 cup brown sugar
1/4 cup maple syrup
1 tbsp cornstarch
1/8 tsp salt
1 egg
1. To make the pastry, mix flour and salt in a large bowl. Add butter pieces, then, with your fingertips, rub and squeeze mixture until it looks like bread crumbs. Sprinkle in the water, and mix until it makes a dough, adding more water (1 tbsp at a time) until the dough comes together. Shape into a disc, wrap in plastic wrap, and chill at least 30 minutes.
2. Preheat oven to 375°F (190°C). Roll pastry on a lightly floured counter into a 12″ circle. Transfer to a 9″ pie plate. Trim off excess, fold over the edge, and crimp. Prick the bottom of the pastry all over with a fork. Chill until ready to fill.
3. Whisk cream with coffee until coffee dissolves; set aside. Stir brown sugar with maple syrup, cornstarch, and salt in a medium bowl. Whisk in egg, then cream mixture, until well combined. Scrape into prepared crust.
4. Bake for 30 to 35 minutes or until filling is puffed but still jiggly. Transfer the pie to a rack to cool for at least 1 hour before serving. serves 8.
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