{"id":279057,"date":"2011-01-01T14:55:00","date_gmt":"2011-01-01T13:55:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/quebec-sugar-pie"},"modified":"2011-01-01T14:55:00","modified_gmt":"2011-01-01T13:55:00","slug":"quebec-sugar-pie","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/quebec-sugar-pie\/","title":{"rendered":"Quebec Sugar Pie"},"content":{"rendered":"
\n
\n
\n<\/a><\/p>\n
\nSugar pie is one of the many specialties of Quebec. However, there are other versions of the sugar pie, in the north of France and in Belgium. The dough is crisp with a rich, soft and sweet interior… Cream, brown vergeoise (which our Quebec friends call brown sugar) and that’s about it! A real delight, especially when it starts to get cold!<\/p>\n<\/div>\n
\n
\n<\/a><\/p>\n
\n<\/span><\/p>\n
\nRecipe for Quebec sugar pie:<\/div>\n
\n<\/b><\/div>\n
\n<\/b><\/div>\n
\n<\/div>\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\nSweet dough:<\/span><\/div>\n
\n –
\n 210g of flour<\/b>
\n<\/span><\/p>\n
\n
\n<\/div>\n
\n-125g of cold soft butter in pieces <\/b><\/span><\/div>\n
\n
\n
\n
\n
\n-25g almond powder<\/b><\/span><\/div>\n
\n
\n
\n-50g beaten egg<\/b><\/span><\/div>\n<\/div>\n<\/div>\n
\n
\n
\n<\/b><\/span><\/div>\n

-1 pinch of salt<\/b><\/span><\/p>\n

\n
\n<\/div>\n
\n
\n-35g icing sugar<\/b><\/span><\/div>\n
\n
\nSugar cream:<\/b><\/span><\/div>\n
\n
\n-300g of brown vergeoise<\/b><\/span><\/div>\n
\n-250g of 35% cream (or 125g of classic 30% cream and 125g of Isigny 40% cream)<\/b><\/span><\/div>\n
\n-60g of milk<\/b><\/span><\/div>\n
\n-60g of flour<\/b><\/span>
\n
\n<\/b><\/span>
\n<\/b><\/span><\/i>
\n<\/i><\/p>\n
\n<\/i><\/span><\/i><\/p>\n
\n
\n
\nPrepare the sweet pastry:<\/i><\/span><\/i><\/span><\/i><\/div>\n<\/div>\n<\/div>\n<\/div>\n

Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.<\/i><\/span><\/i><\/span><\/i><\/p>\n

<\/i><\/p>\n

\n<\/div>\n<\/div>\n
\n
\n
\n
\n
\n
\n
\n
\n
\n<\/i><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n<\/i><\/div>\n
\n<\/span><\/i><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
\n<\/i><\/div>\n
\n Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/span><\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n Add the beaten egg ahead of time and mix just to incorporate it, but no more!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/span><\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/span><\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLine a pie circle 18cm in diameter and 2.5cm high.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nAnd cut off the excess dough. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nFor the sugar cream, put the flour and the brown vergeoise in a saucepan. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nMix and add milk and cream. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nPreheat the oven to 180\u00b0C. <\/i><\/div>\n
\nPlace the cream with the sugar in a saucepan over low heat and stir constantly with a whisk, taking care not to let the bottom burn. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nWhen the cream boils (it will thicken) remove from heat. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nAnd pour over the raw sweet pastry base. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nPut in the oven for 30 minutes, watching the cooking and adapting to your own oven…<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nThe pie should be golden brown around the edges of the pastry. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/span><\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe pie will then deflate. Let cool but do not put in the refrigerator!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/div>\n


\n<\/span><\/p>\n

\nEnjoy the pie at room temperature as is… It’s a real sin but it’s so good!<\/i><\/div>\n


\n<\/span><\/p>\n

\n<\/a><\/div>\n
\n<\/div>\n
\nIf you like this recipe, then come and discover this other delicious recipe from Quebec!<\/div>\n
\n<\/div>\n
\nPecan Pie <\/a>  (click on the link to access the recipe!)<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n


\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Sugar pie is one of the many specialties of Quebec. However, there are other versions of the sugar pie, in the north of France and in Belgium. The dough is…<\/p>\n","protected":false},"author":1,"featured_media":51572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-279057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279057"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279057\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51572"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}