Sugar Pie
Sugar Pie
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
Instructions
- 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.
Sugar Pie