Pin it
This classic sugar pie nails that mix of maple syrup creaminess and brown sugar sweetness. All wrapped up in a flaky, golden crust that's crisp and totally moreish.
Honestly, this sugar pie is always the hit of our Sunday feasts. Never forget the first time I whipped it up for my in-laws from Québec—they spotted those classic childhood flavors right away.
Tasty Ingredients
- Maple syrup: The real show-stopper here. Go with good-quality, preferably amber syrup for a deep, balanced taste.
- Whipping cream (35%): This makes the filling super rich. Fresh, high-quality cream will take it up a notch.
- Baking crust (shortcrust): It's the perfect base for all that yummy filling. Homemade or premium store-bought both work.
- Brown sugar: Deep caramel flavor that can't be beat. Dark brown sugar gives bolder results.
- Flour (all-purpose): Keeps the filling from running. Just make sure your flour's fresh and dry.
- Cornstarch: Gets the filling nice and smooth. No lumps allowed.
- Milk: Dab just a bit on the lattice top for a pretty glaze.
- Salt: Boosts all the sweet notes. Just a pinch, but don't skip it.
Step-by-Step Directions
- Perfect Bake:
- Slide your pie onto the lower rack and let it bake 35 to 40 minutes. From about 30 minutes on, keep checking. You're looking for that golden-brown crust with filling bubbling gently through the top. Cool on a rack for a couple hours so the middle really holds together before you dig in.
- Lattice Topping Magic:
- Slice up the second round of dough into strips, about an inch wide. Brush each one with milk so it bakes up glossy. Lay half the strips across the pie, spaced apart, then weave the rest over and under to make that classic lattice pattern. Pinch the ends to seal, and trim any excess.
- Assembling the Pie:
- Lay a sheet of crust into your pie dish, pressing softly into the edges. Give the base a few pokes with a fork—stops air bubbles. Pour in your cooled filling and smooth it out. Brush a little milk on the crust rim to help stick everything together later.
- Getting the Filling Ready:
- Grab a heavy saucepan, off the stove. Mix the brown sugar, flour, cornstarch, and a pinch of salt with a whisk to get rid of any lumps. Stir in the cream and maple syrup until it all looks smooth. Put the pan on medium heat and gently whisk while it heats up, about 3 to 5 minutes, till it thickens a bit. Take it off the burner and let it cool fifteen minutes at room temp.
- Oven Setup:
- Lower your oven rack so the bottom crust crisps up best. Preheat oven to 200°C, since you'll want high heat for that extra crunch.
Maple syrup is what makes this pie sing. I still remember when I swapped in a small-batch maple syrup from Québec instead of store-bought. Suddenly, all these crazy vanilla and woodsy flavors popped out that I'd never tasted before. Total game-changer.
Storing and Serving
This pie is fine out on the counter for a day. If you want to keep it up to three days, cover tight with plastic wrap or a cake dome and pop in the fridge. Pop it in the oven to warm it up before enjoying—brings back all the coziness.
Fun Twists
Put your own spin on it. Throw in chopped pecans for crunch. A splash of bourbon or rum really dials up the flavor. Want an autumn vibe? Toss in a little cinnamon and nutmeg.
Pin it
Sweet Backstory
This pie is a true star of Québec's food traditions, passed down through families for ages. It started with molasses or brown sugar, since white sugar used to be rare and pricey. Once maple syrup became a thing, it turned into the delicious treat we know and love—showing off Québec's French-Canadian roots in every bite.
Frequently Asked Questions
- → How can I stop the filling from spilling over while baking?
Don’t overfill the crust and leave enough space for the filling to bubble slightly without making a mess.
- → Can I replace maple syrup with something else?
Sure! You can use honey or light corn syrup, but the distinct maple flavor will change.
- → Any tips for making the perfect crust?
Keep your butter really cold and work quickly to stop it from softening for a flakier crust.
- → What temperature should I serve the dessert?
Warm it for a softer filling or serve it cold if you prefer a firmer texture.
- → How do I store leftovers?
Pop it in an airtight container and refrigerate for up to 3 days. Lightly reheat before serving if you’d like.