While waiting [… tapping my foot impatiently] for news on NHL – NHLPA Collective Bargaining Agreement progress or lack thereof, I have decided to branch out just a wee bit. It was only a matter of time really. It was inevitable. I like to think of these as Hockey Recipes. Okay, not exactly hockey, but hey, it’s Canadian!
Yesterday an acquaintance in Montréal (Marc Griffin
@montrealmarc – give him a follow on twitter!) mentioned a French-Canadian specialty Tartre au sucre and when I asked for more details, Marc’s mother kindly provided more information about this traditional Québec Sugar Pie. It sounds very similar to a pie in the American south, the Chess Pie, or even a Pecan Pie, without the pecans, but with subtle variations.
Tartre au sucre – Québec Sugar Pie
- 1 pie crust, unbaked
- 6 tablespoons all-purpose flour
- 2 cups packed brown sugar (or half brown sugar, or half maple sugar)
- 1 1/2 cups low fat evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla or maple extract
How to make it
- Preheat oven to 400F
- In a saucepan, combine flour and sugar and mix.
- Stir in milk slowly to avoid lumps, then add butter and salt.
- Cook, stirring constantly, until mixture comes to a boil.
- Remove from heat, add vanilla or maple extract.
- Pour into an unbaked pie shell.
- Bake at 400F for 5 minutes.
- Reduce heat to 350F and continue baking for 25 minutes.
- Remove from oven and let cool in a rack.
- Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.