Monday, March 21, 2011

Cabane a Sucre Weekend

    This past week we were away visiting family in Quebec. Since it was March Break, we thought it would be fun to take advantage of our surroundings and participate in an authentic Cabane a Sucre. It was a fabulous time. We ate an authentic Sugar Shack meal with all the fixin's, learned to make maple syrup and even rode in a horse drawn carriage. It is safe to say that we are all maple syrup'ed out.
    When I was deciding what I would post today, I thought I would stay in theme with the past weeks festivities. Of all the delicious things we got to eat, what I enjoyed the most was the Tarte au Sucre/ Sugar Pie. So I figured I would share that with you.

Tarte au Sucre

Delicious Sugar Pie

1 pie crust, unbaked (see below for recipe)
6 tbsp. all purpose flour 
2 cups packed brown sugar (or half brown sugar, half maple sugar if you have/ can afford it) 
1 1/2 cups low fat evaporated milk
4 tbsp. butter
1/2 tsp. salt 
1 tsp. vanilla or maple extract 


(1) Preheat oven to 400F
(2) In a saucepan, combine flour and sugar and mix.
(3) Stir in milk slowly to avoid lumps, then add butter and salt.
(4) Cook, stirring constantly, until mixture comes to a boil.
(5) Remove from heat, add vanilla or maple extract.
(6) Pour into an unbaked pie shell.
(7) Bake at 400F for 5 minutes.
(8) Reduce heat to 350F and continue baking for 25 minutes.
(9) Remove from oven and let cool in a rack.

Pie Crust

1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cup butter, chilled and diced
1/4 cup ice water


(1) In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
(2) Roll dough out to fit a 9 inch pie plate. Place crust in pie plate or ceramic pie dish. Press the dough evenly into the bottom and sides of the pie plate.

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