Quebec sugar pie has as many versions as cooks but tradition demands that the filling be somethin thin in consistency and, because of its richness, that the depth of filling be much less than for pies in general.
- 2 cups lightly packed brown sugar, or
- 2 cups soft maple sugar, chopped
- 1 cup heavy cream
- 1/2 cup chopped nuts
Prepare sufficient pastry and line a 9 inch pie plate. Trim, flute edge, but do not prick.
Bring the brown sugar and cream to a boil over low heat.
Cook, stirring slowly, for 10 minutes or until thickened.
Remove from heat and stir in the nuts.
Cool. Pour into prepared pie shell.
Bake in 375 degree oven for 30 to 35 minutes.
Cool. Filling will set when cold.
Print this recipe
Source: The Laura Secord Canadian Cook Book
Submitted By: J Trenholm
Quebec Sugar Pie