Sugar Pie

Method

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1. Make the pastry: mix the flour, salt and sugar, rub in the butter until it looks like coarse crumbs, then add the ice water a tablespoon at a time until the dough just comes together. Flatten into a disc, wrap and chill for at least 30 minutes.

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2. Heat the oven to 200°C / 400°F with a baking tray on the middle shelf.

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3. Roll the pastry to 3 mm thick and line a 23 cm pie tin. Trim, crimp the edge and prick the base with a fork. Freeze the shell for 10 minutes.

   Mark done Start 10 min timer

4. Whisk the brown sugar, maple syrup, cream, flour, egg, vanilla, melted butter and salt until smooth.

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5. Pour the filling into the pastry shell. Set the pie on the hot tray and bake for 10 minutes, then lower the oven to 170°C / 340°F and bake for 30 to 35 minutes more, until the edge is set and the centre wobbles slightly.

   Mark done Start 30 min timer

6. Cool on a wire rack for at least 3 hours before slicing. It sets as it cools.

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Chef’s Tips

• Whisk the filling again just before pouring. The flour settles quickly.
• A slight wobble in the middle is right. It firms up completely as the pie cools.
• Use dark brown sugar and a dark or amber maple syrup for a deeper flavour.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Unsweetened whipped cream
• Strong black coffee
• Fresh berries

Storage & Reheating

Keep in the fridge up to 4 days. Serve at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.