Sugar Pie III

5 Reviews Add a Pic
Phyllis Bartlow
Recipe by  Phyllis Bartlow

“Also known as Tarte au Sucre. If you can't find maple sugar, you can use a mix of light and dark brown sugar. I've also made miniature tarts with this. Serve thin slices with whipped cream or ice cream.”

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Adjust Servings

Original recipe yields 1 - 8 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together maple sugar, brown sugar, and flour. Add cream and vanilla extract. Stir until smooth. Pour mixture into pastry shell.
  3. Bake in preheated oven for 30 to 35 minutes. Let stand at least 45 minutes before serving. Store in refrigerator.

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Reviews (5)

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This is the REAL recipie for sugar pie...French Canadian Tarte au Sucre! :) Really, all the other recipies here with this name should be changed to different names because THIS is "sugar pie". :)



This pie is extremely tasty, but these directions didn't work for me. My pie, after baking for 30-35 minutes and setting for *two hours*, was still soupy (the bottom half). After all night in the refrigerator, it still is. The next time, I'm going to treat it like a pumpkin pie (which has the same consistency when poured into the pie shell) and bake it for 45-55 minutes.



After a lot of searching and trying different sugar pie recipes, i tried this one! IT'S FANTASTIC! Better than the last sugar pie i picked up in Quebec.

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Amount Per Serving (6 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 77.8 g
  • 25%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Sugar Cream Pie V


next recipe:

Quebec Sugar Pie