Name: Sugar Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 cup (210 g) brown sugar; ¼ cup (40 g) unbleached all-purpose flour; 2 tbsp cornstarch; Pinch of salt; 1 ½ cups (375 ml) 35% whipping cream; ½ cup (125 ml) maple syrup; 2 shortcrust pastry pie crusts; Milk, for brushing

Ingredients

1 cup (210 g) brown sugar
¼ cup (40 g) unbleached all-purpose flour
2 tbsp cornstarch
Pinch of salt
1 ½ cups (375 ml) 35% whipping cream
½ cup (125 ml) maple syrup
2 shortcrust pastry pie crusts
Milk, for brushing

Preparation

In a pot off the heat, whisk together the brown sugar, flour, cornstarch and salt. Whisk in the cream and maple syrup and mix well. Bring to a boil, whisking constantly. Remove from the heat and let cool.
With the rack in the lowest position, preheat the oven to 400°F (200°C).
Line a 9-inch (23 cm) pie dish with one of the pie crusts. Pour the filling into the unbaked pie crust. Brush the edges of the crust with milk. Cut the second crust into strips about 1-inch (2.5 cm) thick. Brush with the milk and place on the filling, weaving them to form a lattice top (see note). Pinch the edges of the pie with a fork or with your fingers. Remove any excess dough
Bake for 35 to 40 minutes or until the crust is nicely golden and the filling is bubbling. Serve warm or cold.

Note from Ricardo

If desired, use a pastry lattice cutter to simplify the lattice work.

Freezes well once it’s baked.

To help you with this recipe

RICARDO Deep Pie Plate

15.99 $

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

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Sugar Pie

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate