Tuesday, 23 February 2016

Dad's Sugar Pie

French Canadians have long been known for this traditional pie, which originates from the Normandy part of France. (Possibly other parts of France, and Belgium as well). My Dad used to make this pie often, since it was relatively cheap and easy to do. I was looking for recipes for 'Shoofly Pie' and realized it is very similar to sugar pie, but uses molasses rather than brown sugar, or maple sugar. As with Tourtière, every cook has a little twist. Some have eggs, or flour, or use whipping cream, but from my memories Dad did not.

What you need: 1 unbaked pie crust - 9"; about 2 cups of brown sugar -( I use Demerara); 1 can of evaporated milk -( not the sweetened condensed milk).

What you do: Pre heat your oven to 450*F.  Fill the pie shell with the brown sugar, and then pour about half of the can of milk over in a circling pattern so all the sugar gets a little wet.  Place into the oven and bake for 15 minutes. Reduce the heat to 350*F, and continue to bake for about 30 minutes more.
Allow to cool before cutting. Serve with whipped cream or ice cream.

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