Sweet grand-père dumplings are tucked into a traditional Quebec Sugar Pie for a decadent, dulcet and divine duet of flavors. Drizzle each warm slice with luscious sour cream (or sugar) sauce and a sprinkling of almonds as garnish.
This pie is sinfully sweet, so keep the slices small. Serve with a glass of ice-cold milk or a steaming cup of coffee for the perfect ending to any meal.
Very special Thanks to thorswolf who published their personal recipe for Old-Time Quebec Sugar Pie back in July 2011. Their pie recipe, along with member comments, are what inspired me to create this unique version. ;-)
Step 1: Make the Sugar Pie filling
- 1- 9" Unbaked Homemade Pie Crust- Your favorite!
- 6 tablespoons all-purpose flour
- 2 cups packed brown sugar
- 1- 12 oz can evaporated milk- UNsweetened
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Sauce pan (preferably a Skillet) with a fitted lid
- Measuring cup and spoons
Preheat oven to 400 degrees F (200 degrees C).
Combine flour and sugar in the pan. Mix well (you may use your fingers ;-) until combined.
Stir in the milk, butter, salt and vanilla.
Set aside while you prepare the sugar dumplings.
Step 2: Sweet Dumplings:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 Tablespoon baking powder
- 1 pinch salt
- 2 Tablespoons plus 2 teaspoons cold butter
- 1/4 cup plus 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- Medium Bowl
- Measure cup and spoons
- Spoon to stir
In a medium bowl, stir together the flour, sugar, baking powder and salt.
Using a fork (or your fingertips), cut the butter into the flour mixture until there are no lumps. The texture should resemble bread crumbs.
Combine the milk and vanilla in a cup. Stir.
Make a well in the center of the flour mixture and pour in the milk/vanilla all at once. Stir just until all of the dry mixture is absorbed.