Sugar Pie
The perfect recipe to satisfy your sweet tooth, sugar pie combines rich and creamy sugary filling with a flaky piecrust. And, it’s a cinch to make!
Prep time:
Baking time:
Makes:
8 servings
Freezing:
not recommended
Pastry
1 1/3 cups
(325 mL)
Five Roses® All Purpose Flour
½ tsp
(2mL)
salt
½ cup
(125 mL)
well-chilled All-Vegetable Shortening
3-6 tbsp
(45-90 mL)
ice cold water, divided
Filling
2 cups
(500 mL)
brown sugar
3 tbsp
(45 mL)
Five Roses All Purpose Flour
1 can
(354 mL)
Carnation® Regular or 2% Evaporated Milk
2
eggs, lightly beaten
1 tsp
(5 mL)
pure vanilla extract
- Pastry: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over flour. Using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.
- Preheat oven to 350º F (180º C).
- On a lightly floured surface, roll dough into a 12” (30 cm) circle. Line a 9” (23 cm) pie plate and double pastry over at rim to make a high fluted edge.
- Filling: In a large bowl, combine sugar and flour. Stir in milk, eggs and vanilla, mixing well. Place pie shell on baking sheet. Fill with milk mixture.
- Bake 45–50 minutes or until set around edges but jiggles slightly in centre. Let cool completely. Garnish with whipped cream.
- Serving Suggestions:
- Serve with whipped cream OR ice cream
- Serve cold
Nutrition Facts | |
---|---|
1 serving (3.3 oz) | |
Calories | 203 |
Protein | 4.4g |
Fat | 8.8g |
Carbohydrate | 27.2g |
Fibre | 1.1g |
Sodium | 186mg |
Cholesterol | 25mg |