Sugar Pie baked in jar PRINT
Here is my recipe for Sugar Pie, the Canadian version. I took some liberties with the traditional recipe. Mine has Dulce de Leche, as if it weren’t sweet enough already! I also had to throw in a touch of maple syrup, since it’s made just 45 minutes from my home!
|½||cup icing sugar|
|1||stick plus 1 tablespoon butter|
|Drops of water|
|1||cup brown sugar|
|⅔||cup (160 mL) evaporated skim milk|
|⅓||cup heavy cream|
|pinch of cinnamon|
|pinch of nutmeg|
|1||tablespoon Dulce de Leche|
|½||teaspoon maple syrup|
For the pastry: Put all the ingredients on the counter. Blend with your fingers. Add drops of water until it comes together into a ball. Press a small ball into each jar. Chill in the refrigerator for half an hour. (Save some pastry dough for the top.)
Preheat the oven to 375˚F. Pre-bake the shells until they’re golden, about 8-10 minutes. Cool.
For the filling: In a small saucepan, combine the brown sugar, flour, evaporated skim milk, and heavy cream. Whisk constantly until thick. Boil for 2 minutes. Remove from heat and stir in vanilla, cinnamon, nutmeg. Dulce de Leche, and maple syrup. Let cool.
Preheat the oven to 375˚F. Pour the filling into the pre-baked shells. Top with a bit of pastry cut into a shape. Bake for 20-25 minutes.
Serve with ginger-flavored whipped cream or vanilla ice cream.