The Quintessential Canadian Springtime Pie.
I read somewhere that Sugar Pie, or Tarte au Sucre, is as old as Canada. After a long, harsh winter, pioneer pantry supplies would be low, so ingredients were simple.
Pioneer women relied on maple syrup as one of the first fresh ingredients of spring. After months of dried and preserved foods, maple syrup was a welcome treat. They used it to create simple but delicious desserts that celebrated the new season. With just a few staple ingredients, they made a pie that remains a favorite today. Their creativity and resourcefulness continue to inspire modern bakers.
When I was nine, I joined a French immersion trip to Quebec City and the countryside. Beyond the thrill of my first train ride, sleeping in a hotel without adults, and attempting to speak only French, I was gobsmacked by French Canadian food. Fresh herbs, French cheeses, garlic, and wine weren’t in my mom’s meat-and-potato kitchen. Every meal that weekend was a sensory celebration. Of all my food discoveries that weekend, my favorite was a simple slice of Sugar Pie.
Sugar Pie: The Perfect Ending to Easter Dinner
After ham, scalloped potatoes, and other glorious Easter dishes, dessert should be something special. Sugar Pie fits the bill beautifully.
Unlike elaborate cakes, Sugar Pie is effortlessly elegant. No frosting or decorations—just a golden filling nestled in a flaky crust. And let’s not forget the best part: that first silky bite melts on your tongue, leaving behind rich caramelized sugar and cream flavors.
It pairs beautifully with everything on the table. Serve it with strong coffee for the grown-ups or cold milk for the kids. Feeling indulgent? Add fresh whipped cream or vanilla ice cream—it’s irresistible.
Sugar Pie: A Make-Ahead Marvel
If you love an Easter dessert that doesn’t require a last-minute kitchen marathon, Sugar Pie is perfect. It’s a dream to make ahead.
This pie actually benefits from resting. Chilling lets the filling set beautifully, ensuring every slice is luscious. Make it the day before, and on Easter Sunday, all you have to do is slice and serve. A stress-free dessert is always a win when you’re juggling roasting pans, hot cross buns, and an egg hunt in the backyard.
Another bonus? Sugar Pie travels well. Heading to a family gathering? Pop it in a pie carrier, and it will arrive looking perfect. (Unlike that time I tried transporting a frosted cake in the backseat—we don’t talk about that.)
So go ahead—slice, serve, and savor every golden bite. Happy Easter, Sugar Pie!
Thanks for reading.
Ingredients
- 1-10 inch single pie crust
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ¾ cup maple syrup
- 1 cup light brown sugar
- ¼ cup heavy cream
- 1 egg, well beaten
- 1 tablespoon flour
- ¼ cup butter, melted
Instructions
- Preheat the oven to 400* F.
- Line a 10 inch pyrex pie plate with pastry, crimping edge upwards
- In a medium mixing bowl, combine the baking soda, vanilla, maple syrup, brown sugar, cream, egg, flour and melted butter - whisk well.
- Pour the mixture into your prepared pie shell.
- Place pie plate on a large baking sheet to catch any spill-over.
- Bake on the bottom rack in your oven until golden brown, about 30 minutes.
- At 30 minutes, loosely lay a piece of aluminium foil over the top of the pie.
- Continue baking another 15 minutes. Check to make sure that the bottom is nicely browned. If not, continue baking until it is.
- Remove from oven to a cooling rack for 30 minutes before serving.
Notes
THE LOVE: Make sure that your pie crust is completely cooked through.
