Original Old-time Quebec Sugar Pie
Intro: Original Old-time Quebec Sugar Pie
A bit of background...
A few years ago I was browsing the Web and found a post by a lady that was doing research on sugar pies in the US. She had found hundreds of different recipes, but she mentioned that she had heard the original sugar pie recipe only had three ingredients and was mixed right in the pie crust with a finger. She had failed to track down that particular recipe. Here is that recipe. It has been in my family since forever. So I thought it would be perfect for this contest.
Without further delay, here is the original old-time Québec sugar pie recipe.
STEP 1: Ingredients
You will need:
One pie shell (I cheat and don’t make my own. I find the store bought frozen shells quite good enough)
One cup of brown sugar - packed (but not too tightly)
One tablespoon flour
Half a pint of whipping cream minus 2 tablespoons (for the metric inclined folks, that’s exactly 200ml).
You will note in the picture that I have enough cream for two pies. Yeah... we like it that much.
STEP 2: Preparation
Preheat the oven to 325 degrees.
I'll give you the old and the new methods. I use the old method, my wife uses the new one. I swear the old method makes a better pie... but maybe it's just me.
Original method of preparation: dump the sugar and the flour into the pie shell. Mix the flour and sugar with your hands so that the flour is well mixed into the sugar. Dump the cream on top. Mix with your fingers, breaking any sugar clumps until the mix is uniform (see photos)..
Modern way of doing it: mix the flour and sugar in a bowl. Add the cream and mix thoroughly with a spoon. Dump into pie shell.
I'll give you the old and the new methods. I use the old method, my wife uses the new one. I swear the old method makes a better pie... but maybe it's just me.
Original method of preparation: dump the sugar and the flour into the pie shell. Mix the flour and sugar with your hands so that the flour is well mixed into the sugar. Dump the cream on top. Mix with your fingers, breaking any sugar clumps until the mix is uniform (see photos)..
Modern way of doing it: mix the flour and sugar in a bowl. Add the cream and mix thoroughly with a spoon. Dump into pie shell.
STEP 3: Baking
Since this is an old-style recipe from the wood stove era, there is no specified amount of time to bake the pie. It will take between 45 and 75 minutes depending on your oven and depending on the ratio of ingredients. A pie with a little more flour than usual will take less time, one where there a bit more cream will take longer. Your baking time will vary from pie to pie.
To check if the pie is fully baked, start checking it at around 45 minutes. The pie filling will start boiling from the outside and move toward the middle. It will first boil with large bubbles which will gradually disappear to be replaced with small tight bubbles. When the entire surface is bubbling with these tight bubbles and the edge of the filling is starting to dry up, the pie is ready. A good test is to shake the pie back and forth a bit. If the center is still liquid, it needs to bake some more. When shaking produces a movement that looks like soft pudding, it’s ready. The pie I baked for this instructable took 65 minutes.
To check if the pie is fully baked, start checking it at around 45 minutes. The pie filling will start boiling from the outside and move toward the middle. It will first boil with large bubbles which will gradually disappear to be replaced with small tight bubbles. When the entire surface is bubbling with these tight bubbles and the edge of the filling is starting to dry up, the pie is ready. A good test is to shake the pie back and forth a bit. If the center is still liquid, it needs to bake some more. When shaking produces a movement that looks like soft pudding, it’s ready. The pie I baked for this instructable took 65 minutes.
STEP 4: Cool and Enjoy
Cool the pie completely to room temperature. The filling stays dangerously hot for a long time. Cool for at least 2-3 hours. Serve at room temperature by itself or with ice cream or whipped cream (for those with a strong liver).
This pie never lasts for very long. It has been known to disappear after a few midnight trips to the kitchen.
Enjoy!!
48 Comments
lmcguire605 9 years ago
When my mom made the pie it was very thin - plus the sugar was hard. Her receipt was brown sugar and butter with a drop of milk on top of the pie - bake and your done. I don't think she ever used cream??? Looking back I wish I knew more, I still miss her cooking.
AnneT61 3 months ago
slatimersutherland 3 years ago
The best part was after a couple of slices it would get stored in the cooling oven and eaten the next day. It was almost like caramel so good. Thanks for this recipe - seems closer to what was my experience than a lot of the other recipes online.
thorswolf 3 years ago
LoriDarling 5 years ago
thorswolf 5 years ago
Ecfinn 5 years ago
thorswolf 5 years ago
iminthebathroom 6 years ago
3Rd time making this, stupidly good. Added a dash of Lorann butter rum flavouring oil, (usually reserved for hard candy). Now its verging on silly good, though honestly not required. Have a friend who can't have lactose, I wonder if coconut or almond milk might work. Other sugar pie recipes have used evaporated milk or even regular milk so I don't think it's the fat content. Have to experiment a little on this. Your recipe is still the top though.
thorswolf 6 years ago
LOL @ "stupidly good".
But I have to agree. Now the Lorann butter rum oil... that's new and it sounds fantastic!! Have to try.
bastien.brenu 6 years ago
I got to say, I was affraid by this amount of sugar & cream. but fact is, it was really good! great job dude!
Samjean04 7 years ago
thorswolf 7 years ago
Thanks for that.
My wife, who is a pretty mean baker, managed to improve it slightly by making it as tarts. She keeps the same proportions and mixes everything in a bowl with a mixer. Then she fills tart shells almost to the rim and bakes at 325 until set. The beauty is that the filling overflows a bit and the edges of the tart become this yummy crusty sugary whatever that is to die for. Give it a whirl!
dnamama 10 years ago
wilrobi 9 years ago
what kind of pie crust did you use. I also have celiac disease and so far have not found a good pie crust recipe. Can you message me at wilrobi@hotmail.com if you have one.
JoAnnM29 7 years ago
there is a gluten free flour product called CUP4CUP. i have used it several types of pastry and cake recipes and find there to be absolutely no difference from "regular" flour.
thorswolf 9 years ago
There are a number of pie crust recipes that use alternatives such as blanched almond flour. As to the flour that you put in the mix, it's a thickening agent. So use whatever you would use to thicken a gravy.
Hope it helps.
thorswolf 10 years ago
I'm not sure about other types of flour. The flour is basically a thickening agent in this case, just as you would use for making gravy.
Let me know how it pans out. I'll be monitoring the comments to see if you need assistance.
Dogwet 8 years ago
thorswolf 8 years ago