French Canadian Sugar Pie (Tarte au Sucre)
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Creamy, deeply candy, and exceptionally scrumptious, this French Canadian Sugar Pie is a Canadian basic! In any other case often called Tart au Sucre, this pie encompasses a buttery, extremely flaky crust because of a secret ingredient within the dough. The filling requires minimal work – simply throw all of it collectively and blend, and is decadently candy and creamy! This scrumptious French Canadian Sugar Pie will be loved a number of alternative ways, together with with ice cream, whipped cream, flaky salt, or just simply by itself!
What’s French Canadian Sugar Pie?
French Canadian Sugar Pie, in any other case often called tart au sucre,
is a pie that originates from France that was presumably introduced over to
Quebec, and subsequently the remainder of Canada, throughout colonization. Sugar Pie
varieties will also be present in different western European international locations, in addition to
all through the mid-west within the US. The filling for pie is usually made up of
eggs, cream, sugar, butter, flour, and vanilla – all the good fundamentals that make
something and the whole lot scrumptious! The flavour and texture is harking back to a
caramelly crème brule, for my part. My model of the sugar pie makes use of brown
sugar and evaporated milk for added taste dimension and richness.
The Sugar Pie Filling Substances
Flour & Corn Starch: These two basic staples
assist the sugar pie set and act as stabilizers to make sure the sugar pie holds its
Brown Sugar: The sweetener and principal taste profile of
the French Canadian Sugar Pie! Different sweeteners may very well be used similar to maple
syrup, white sugar, and so forth.
Egg: The entire egg acts as a binder for the filling
and in addition is the primary ingredient that units the sugar pie!
Egg Yolks: Egg yolks are made principally of lipids, or in
different phrases fats, which implies they act as a tenderizer within the filling, creating
a easy and silky filling.
Butter: One other tenderizer. As properly, fat act as a
type of ‘taste transporter’, that means that the butter helps us style the opposite
flavors of the pie higher!
Evaporated Milk: That is the primary liquid within the sugar
pie filling and makes up the majority of the filling. Evaporated milk is mainly
milk that has had all of the water evaporated out of it! Heavy cream will be substituted
HOW TO MAKE THE PERFECT PIE DOUGH
An ideal sugar pie,
wants an ideal pie crust! A ‘good’ pie dough ought to produce a crust that’s
flaky, tender, buttery, and delicately candy. In an effort to obtain this, a number of
elements are wanted, in addition to correct approach.
To create the pie dough, chilly butter and chilly water are absolute musts.
Just like making scones or biscuits, the rationale the butter must be chilly is
so that after it hits the recent oven, the water throughout the butter rapidly
evaporates, forsaking little air pockets. These little air pockets are
what creates that flaky texture! The rationale for the chilly liquid is in order that it
doesn’t heat up the opposite elements, just like the butter.
One other ingredient that I take advantage of in my pie doughs is vodka. Sure you heard me
proper – vodka! By utilizing vodka, as an alternative of water, it helps to inhibit gluten
formation, and as we all know, an excessive amount of gluten = a tricky closing product! The rationale
for it’s because water prompts gluten, so by changing the water with
vodka it reduces the water content material by 40% (vodka is 60% water, 40% ethanol).
Nonetheless, you want to watch out to not add an excessive amount of vodka, as it could impact the
taste. Subsequently, I like to make use of a 50% water and 50% vodka combine!
The important thing to good pie dough is to deal with it as little as attainable. Dealing with the dough an excessive amount of can lead to the butter melting, which can create a dense dough. As properly, overhandling the dough by kneading it an excessive amount of will lead to extra gluten formation, and a subsequent robust dough. It is very important solely knead the dough till it types a shaggy dough. After a shaggy dough comes collectively, press it right into a disk form as finest as you may and place it into plastic wrap, after which into the fridge for an hour.
After an hour, take away the dough, let it heat up barely on the counter for 3-Four minutes, then start rolling it out! Attempt to goal for an ideal circle, ensuring that you just flip the dough on occasion to make sure it isn’t sticking. When rolled out, place into the pie plate (the simplest approach to do that is by rolling the dough again up onto your rolling pin after which unrolling it overtop of the pie plate), trim the sides and crimp them if you would like! Lastly, place the ready pie plate again into the freezer for 30 minutes!
French Canadian Sugar Pie (Tart au Sucre)
- 1 ½ cups (180g) All Objective Flour,
- 3 tbsp White Sugar
- Pinch of Salt
- 3/4 cup Chilly Unsalted Butter, cubed
- 3 tbsp Chilly Water, plus extra if wanted
- 3 tbsp Chilly Vodka
Sugar Pie Filling
- 1 Giant Egg
- 2 Egg Yolks
- 2 tbsp Corn Starch
- 2 tbsp All Objective Flour
- 2 tbsp Unsalted Butter, softened
- 2 cups Gentle Brown Sugar
- 1 can (12 fl ouncesor 354mL) Evaporated Milk
- Pinch of Salt
Combine collectively vodka and water right into a small measuring cup, then put aside. In a big mixing bowl, add flour, sugar, and salt. Whisk to mix. Add in chilly butter cubes, and work the butter into flour along with your palms or a pastry cutter. Work the butter till it’s crumbly and concerning the dimension of peas.
Slowly drizzle in vodka-water whereas concurrently tossing with a fork to mix. After all of the vodka-water has been added, knead the dough a number of instances contained in the bowl till a shaggy dough types. If the dough doesn’t come collectively, slowly add extra water till a shaggy dough types.
Type dough, as finest as you may, right into a disk form, then place right into a freezer bag, then into the fridge for an hour to sit back.
Take away dough from fridge and place onto counter for five minute to warm-up a bit. Take away the dough from the freezer bag and place onto a well-floured work floor.
Roll dough out to be about 1/4” thick, and about 10-11” in diameter.
Place rolled out dough right into a 9” pie plate, then trim the sides (and crimp them in case you’d like). Place the ready pie plate again into the freezer for 30 minutes.
Filling & Baking the Sugar Pie
Preheat oven to 400°F. In a big mixing bowl, whisk collectively the eggs, egg yolks, flour, and corn starch. As soon as easy, add the softened butter and whisk collectively till the butter is well-dispersed (a number of butter chunks right here and there may be wonderful). Add the brown sugar, evaporated milk, and salt to the bowl and whisk till well-combined.
Take away the ready pie plate from the freezer and pour the filling into the ready pie plate.
Place the pie on prime of a baking sheet after which place into the oven for 30-35 minutes. When completed, the filling ought to nonetheless be a little bit jiggly (it’ll set after you pull it out). Enable the pie to chill at room temperature for an hour after which place into the fridge for at the least Four hours to chill.
Serve chilly with whipped cream, ice cream, or a sprinkling of flaky salt.
You possibly can attain the supply through the hyperlink under.