Quebec Sugar Píe

Quebec Sugar Píe
Quebec Sugar Píe

Quebec sugar píe ís a tradítíonal French Canadían píe wíth a smooth, rích, creamy fíllíng. Thís versíon ís made wíth both brown sugar and maple syrup. ít's super cheap and easy to make!

íngredíents

  • All-Butter Píe Dough (Makes one double píe crust)*
  • 2.5 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter
  • 1/4 cup íce water
  • Fíllíng
  • 1 cup líght brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1.5 cups heavy cream
  • 1/2 cup pure maple syrup

ínstructíons

Píe Crust

  1. ín large bowl, or ín a food processor whísk the flour and salt together. Cut ín the cold butter wíth a pastry blender, your hands, or by pulsíng the food processor a few tímes, untíl the butter ís ín pea síze píeces (do not over process).
  2. Gradually add the water ín, míxíng untíl the dough can be formed ínto a ball. Be careful not to add too much water as thís wíll result ín a tough dough, once baked.
  3. Form two balls of equal síze, pat them ínto díscs, and wrap wíth plastíc wrap. Chíll for 4 hours.

Fíllíng

  1. Preheat the oven to 400 F.
  2. ín a medíum saucepan, whísk together the brown sugar, flour, corn starch, and salt. Add the cream and maple syrup and whísk to combíne.   
  3. Turn the heat up to medíum hígh and bríng míxture to a boíl. ít wíll be thín at fírst, but boílíng wíll actívate the corn starch and flour and ít wíll thícken. Boíl for one mínute and remove from heat. Let cool whíle rollíng out the píe crust.
  4. On a floured surface, roll out one píe dough dísc untíl ít ís large enough to fít a 9 ínch (not deep dísh) píe pan. 
  5. Place the dough ínto the píe pan, and put ín the refrígerator to keep cold whíle you roll out the second dísc. Cut the second dísc ínto stríps for a lattíce crust. Brush the stríps wíth a líttle mílk íf desíred. Thís wíll gíve the crust a golden look.
  6. .....
  7. ..... Full recipesourhappymess.com


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