|TITLE||TARTE AU SUCRE #1
/Brown Sugar Pie
(pronounced: tart oh suh-kre)
|HISTORY||This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. She says that "This dulcet dessert epitomizes the French-Canadian sweet tooth. It could also be made with maple sugar. " Serves 8.|
out 2/3 of the pie dough and use it to line the pie pan. Beat the egg with
the salt and 1 tablespoon water to make glaze. Preheat the oven to 375
degrees F. Whisk the butter with the flour in a heavy saucepan to make
a smooth paste. Whisk in the remaining ingredients. Simmer the filling
for 3 minutes, or until it thickens, whisking constantly. Pour the filling
into the crust. Roll the remaining dough into a circle. Brush the edges
of the bottom crust with egg glaze.
Place the dough circle on top and crimp the edges with a fork. Brush the top crust with egg glaze. Bake the pie for 1 hour, or until crust is nicely browned.
Serve 'tarte au sucre' at room temperature or slightly chilled.