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Vegetariano Canadian

Sugar Pie

Name: Sugar Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 200 g wheat flour (plus extra for rolling); 115 g Unsalted butter (cold and cut into small cubes); 3 g fine salt (divided); 45 ml ice water (plus more if needed); 220 g Brown sugar (firmly packed); 240 ml Heavy cream (at room temperature); 60 ml pure maple syrup (preferably amber or dark grade); 1 piece large egg (lightly beaten); 5 ml vanilla extract (pure vanilla preferred)

A classic Canadian sugar pie with a crisp, buttery pastry shell and a warmly caramelized brown-sugar custard filling. Simple ingredients create a silky center that slices cleanly once fully chilled.

75 min 8 porciones Medium

Todas las recetas

Ingredientes

0 de 9 marcados

200 g wheat flour (plus extra for rolling)
115 g Unsalted butter (cold and cut into small cubes)
3 g fine salt (divided)
45 ml ice water (plus more if needed)
220 g Brown sugar (firmly packed)
240 ml Heavy cream (at room temperature)
60 ml pure maple syrup (preferably amber or dark grade)
1 piece large egg (lightly beaten)
5 ml vanilla extract (pure vanilla preferred)

431 kcal / porción

Cómo preparar

In a mixing bowl, combine the flour and 1 g of the salt. Cut in the cold butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

Drizzle in the ice water and mix just until the dough holds together when pressed. Shape it into a disk, wrap, and chill for 30 minutes.

Heat the oven to 190°C. Roll the chilled dough on a lightly floured surface into a 30 cm round, fit it into a 23 cm pie plate, and trim or crimp the edge. Chill the shell for 15 minutes, then line it with parchment and pie weights. Bake for 15 minutes, remove the weights, and bake for 5 minutes more, until the base looks dry but is not deeply colored.

Partially blind-baked pastry shell with golden edges in a pie plate

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While the shell bakes, whisk the brown sugar, cream, maple syrup, beaten egg, vanilla, and remaining salt in a bowl until smooth and the sugar is evenly moistened. Do not whip in excess air.

Reduce the oven temperature to 175°C. Pour the filling into the warm pastry shell and bake for 25 to 30 minutes, rotating once, until the edges are set and the center still has a slight, even wobble. The filling should reach at least 71°C in the center.

Canadian sugar pie with a glossy caramel custard and crisp pastry crust

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Cool the pie on a rack for 1 hour, then refrigerate it for at least 2 hours so the custard fully sets. Slice with a sharp knife and serve chilled or cool.

Por qué funciona esta receta

Brown sugar and maple syrup provide deep caramel notes, while cream and egg create a tender custard that balances the crisp pastry shell.

Conservación y recalentado

Cómo conservarla

Cover and refrigerate for up to 4 days. Do not leave the finished pie at room temperature for more than 2 hours.

Cómo recalentarla

This pie is best served chilled or cool and should not be reheated; warming can loosen the custard.

Nutrición / porción

431kcal

4,33 gproteínas

52,03 gcarbohidratos

23,30 ggrasas

Pantryvale editorial kitchen

Receta preparada para su publicación con ingredientes completos y pasos ordenados.

Publicada el 15 ago 2026 · actualizada el 16 ago 2026

Sugar Pie

Cómo preparar

Por qué funciona esta receta

Conservación y recalentado

Cómo conservarla

Cómo recalentarla

Nutrición / porción

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