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This Quebec Maple Sugar Pie is a lovely twist on the traditional sugar pie recipe. t is very similar to a pecan pie, (try my chocolate pecan pie for a new twist on that classic!) but the maple adds another dimension to it and if – unlike me- you use walnuts this pie will rock your socks. My family just won’t eat walnuts sadly and as I didn’t want to have an entire pie to myself, so pecans it was.
Sugar Pie
I had no idea what a Quebec sugar pie was. I definitely have heard of sugar pies but more from the Deep Southern States, not attributed to Canada. I asked my lovely Facebook followers what recipes they wanted to see for Pie Day and Quebec sugar pie was mentioned.
The reason I chose this one is that it was fast. Oh so very fast to make and I need speedy lately! I
Ingredients Needed for Sugar Pie
- 1 cup walnuts toasted and coarsely chopped ( I used pecans)
- 3 large eggs
- 1 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2/3 cup packed light brown sugar
- 1/8 teaspoon salt
- 1 bottom pastry for a 9 inch pie
How to Make Sugar Pie
- Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?
- Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim the edge, leaving a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.
- Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
- Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
- Move the pie to a rack and cool at least 10 minutes before cutting.
This was very similar to a pecan pie but the ratios are a little different I noticed and there is no pre-coooking the syrup and sugars in a pot.
I really enjoyed this pie and wish I had made it with walnuts and to heck with the rest of the family!
Happy PieDay everyone!
See you at the cook off tomorrow!
Love,
No Sleep For The Weak Magpie
Quebec Maple Sugar Pie
Ingredients
- 1 cup walnuts toasted and coarsely chopped ( I used pecans)
- 3 large eggs
- 1 cup maple syrup
- 1/4 cup unsalted butter melted
- 1/2 teaspoon vanilla extract
- 2/3 cup packed light brown sugar
- 1/8 teaspoon salt
- 1 bottom pastry for a 9 inch pie
Instructions
- Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?
- Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim the edge, leaving a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.
- Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
- Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
- Move the pie to a rack and cool at least 10 minutes before cutting.
Nutrition
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Jillian says
This was a huge hit with the family! Lovely dessert.
Sinikka Juntunen says
Sounds good, but had to laugh when you said you wished you had used walnuts when you did use walnuts. (recipe said so) LOL
Mary P Hoffman says
They are sooo good!
Crystal Carlson says
One giant butter tart!
Karlynn Johnston says
A little bit… but different too!
Cheryl E. Caza says
Crystal Carlson I remember eating sugar pie, maybe with no walnuts, when I was a kid and since then, have never been able to found out who used to make it. But I liked it enough to remember it.
RedMtl says
Quebec sugar pie does not have nuts — never has had nuts. That is an English variation that is uncommon in Quebec, but found elsewhere in Canada.
Crystal Carlson says
We had sugar pie in Montreal years ago. I just remember sweetness.