Quebec sugar pie is a traditional French Canadian dessert with a smooth, rich, creamy filling. This version is made with both brown sugar and maple syrup. It’s super cheap and easy to make!
Happy Pi(e) Day!
If you’re from, or are familiar with, Quebec, you probably know that at this time of year, cabane à sucre, or “sugar shack” season is in full swing. Late winter/early spring is when maple syrup production begins in Quebec. So what better way to celebrate Pi(e) Day than with a classic French Canadian sugar pie!
What is Quebec Sugar Pie?
If you’ve never had Quebec sugar pie, it has a smooth, rich, creamy filling that is pretty sweet, but not as cloying as you might expect. It is different from regional American versions, which are more custardy and are usually made with white sugar, or some combination of brown and white sugar. Here’s a brief history lesson if you’re interested!
Sugar pie is usually a single crust pie, but I added a top crust since I love the combination of a flaky, buttery pie crust with this sweet, creamy filling. It also doesn’t always contain maple syrup. Some versions are made with brown sugar only, and others with maple syrup only. This version has both.
This happens to be one of my favorite pies, both for nostalgic reasons and because it is just really really delicious. Like most traditional Quebec desserts, it’s also cheap and extremely easy to make!
So if you’ve never had a real Quebec sugar pie, I would urge you to give it a try! It’s a real taste of the sugar shack at home!
If you make this pie, I would love to see it! Take a pic and tag me on Instagram @ourhappymess!
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Products I used to make this Quebec sugar pie
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Quebec Sugar Pie
All-Butter Pie Dough (Makes one double pie crust)*
- 2.5 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1/4 cup ice water
- 1 cup light brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1.5 cups heavy cream
- 1/2 cup pure maple syrup
In large bowl, or in a food processor whisk the flour and salt together. Cut in the cold butter with a pastry blender, your hands, or by pulsing the food processor a few times, until the butter is in pea size pieces (do not over process).
- Gradually add the water in, mixing until the dough can be formed into a ball. Be careful not to add too much water as this will result in a tough dough, once baked.
Form two balls of equal size, pat them into discs, and wrap with plastic wrap. Chill for 4 hours.
Preheat the oven to 400 F.
In a medium saucepan, whisk together the brown sugar, flour, corn starch, and salt. Add the cream and maple syrup and whisk to combine.
Turn the heat up to medium high and bring mixture to a boil. It will be thin at first, but boiling will activate the corn starch and flour and it will thicken. Boil for one minute and remove from heat. Let cool while rolling out the pie crust.
On a floured surface, roll out one pie dough disc until it is large enough to fit a 9 inch (not deep dish) pie pan.
Place the dough into the pie pan, and put in the refrigerator to keep cold while you roll out the second disc. Cut the second disc into strips for a lattice crust. Brush the strips with a little milk if desired. This will give the crust a golden look.
Pour the filling into the pie pan and weave the strips of dough on top to cover the pie. Trim the excess pie dough to leave a one inch overhang. Crimp the edges with your fingers or a fork.
Bake the pie in the preheated oven for 35-40 minutes until the pie is golden and the filling is bubbling. The filling will set as it cools, but this pie is often served warm and messy!
*If you want to make a more traditional single crust pie, simply cut the dough recipe in half.