Sugar Pie baked in jar
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!
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon butter
- 1 egg yolk
- Drops of water
- 1 cup brown sugar
- 3 tablespoons flour
- 2/3 cup (160 mL) evaporated skim milk
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla
- pinch of cinnamon
- pinch of nutmeg
- 1 tablespoon Dulce de Leche
- 1/2 teaspoon maple syrup
Adapted from whiskblog.com
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.
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