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.
  • Pastry for a double-crust pie
  • 1 egg
  • pinch salt
For the filling:
  • 1/2 stick (4 tablespoons) unsalted butter, at room temperature
  • 6 tablespoons flour
  • 1/2 cup milk
  • 2 cups brown sugar
  • 2 teaspoons vanilla
  • 1 8-inch pie pan
PREPARATION Roll 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.

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