DISH RESEARCH · Dessert
Sugar Pie
Also known as: tarte au sucre, Tarte au sucre
Erin Jeanne McDowell’s selected maple sugar pie fills its own butter pastry with maple-flavoured milk-and-cream custard and finishes the cooled pie with icing sugar.
About Sugar Pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Erin Jeanne McDowell’s selected sugar pie flavours its smooth milk-and-cream filling with maple syrup. Its own butter pastry forms a flaky base beneath the sweet custard.
Flour and salt are worked with cold unsalted butter before ice water brings the dough together. After chilling and rolling, the shell is docked and baked with removable weights, then baked uncovered.
Granulated sugar and flour are whisked with maple syrup, the selected whole milk, heavy cream, ground nutmeg and cinnamon. Seeds scraped from half a vanilla pod complete the filling.
The filling is poured into the cooled shell over the back of a spoon. It bakes until the outside sets while the centre remains slightly wobbly.
The baked pie cools completely before icing sugar is dusted over it and slices are served. King Arthur presents this maple version as popular in parts of the Midwest and Canada.
Ingredients in Sugar Pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.