This rustic French-inspired dessert promises to indulge the absolute sweetest of teeth.
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.
Step 3: Cook the Sugar Pie Filling:
Place the pan* with Sugar Pie filling on your stove top.
Cook over medium-high heat, stirring constantly until the mixture comes to a full boil.
Boil for 2 minutes (keep stirring), then reduce heat to super-low. ;-)
Drop large heaping teaspoons of sugar dumpling batter into the simmering sugar filling. You'll use about 10- 12 spoonfuls and probably have batter left over.
Now, cover the pan with a fitted lid and simmer over very low heat for 5-7 minutes.
(*This is where I think a skillet would be advantagious over a sauce pan. As you can see, the dumplings were slightly crowded. I'm sure this didn't make any difference in the overall flavor of the pie, but hindsight is 20/20 vision. The next time I make this pie, I'll use a skillet and shorten the simmer time. ;-)
Remove the pan from heat.--->
Step 4: Fill and Bake:
Immediately ladle the hot, puffy dumplings into the unbaked crust and cover them with the remaining filling.
If your pie tin isn't too full, you can dollop some of the extra dumpling batter on top. Let your conscience be your guide... and be sure to bake the pie on a cookie sheet. ;-) If you opt not to top off the pie, the batter can be used to make a few cookies after your pie has baked.
Now, bake the pie for 5 minutes at 400 degrees then reduce the heat to 350 and continue to bake for 30-45 minutes until the crust is golden brown and the filling has a nice crackled coating.
Check the pie often. If neccessary, use foil to protect the crust from being scorched.
Remove the finished pie from the oven to a baking rack and allow to cool for at least 2 hours. You'll want to serve it warm, but not hot.
While the pie is baking, prepare the Sour Cream Dessert Sauce.
Step 5: Garnish: Sour Cream Sauce and Sliced Almonds
- Sour Cream
- Cream, half-n-half or milk
- Powdered Sugar (Optional)
Instead of hard measuring, it's easier to make this sauce with "consistancy" as your primary guide.
Begin with 3 parts sour cream to 1 part cream, milk, etc.
Dollop the sour cream into a bowl and slowly add/stir the milk in. Once combined, stir briskly until the desired texture is reached. Add powdered sugar to taste.
Cover with plastic wrap and refrigerate until serving time.
Step 6: Serving Suggestions:
This scrumptious pie yields 8-10 servings.
It tastes best served warm , generously drizzled in Sour Cream Sauce and garnished with sliced almonds.
Thanks for stopping by and above all else... Enjoy!!