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Brown Sugar Pie I
SUBMITTED BY:
Suzanne
PHOTO BY:
Allrecipes
"Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!"
RECIPE RATING:
Read Reviews
(23)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 Pie
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
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REVIEWS
Reviewed on Dec. 11, 2003 by
Joan
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Joan
Dec. 11, 2003
After reading the other reviews, I paid close attention to what I did as I made this pie. I did not measure with great accuracy - just threw everything in a saucpan before I started to mix it all up. I let it cook for about a minute after it started to boil, and then baked it per the directions. If did not spill over, or burn. It came out of the oven hot and bubbling, and semi-firm. It set as it cooled...and was fantastic!!! Incredibly rich and sweet.
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12 users found this review helpful
After reading the other reviews, I paid close attention to what I did as I made this pie. I...
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Reviewed on Jun. 16, 2003 by H2O MOM
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H2O MOM
Jun. 16, 2003
Someone please tell me what I did wrong. I followed the recipe exactly, but the pie boiled over in the oven (I had it sitting on a cookie sheet). It was still too liquidy after 30 mins. The pie crust on the edges burned where the sugar filling got on it. I would like to try again because the smell and taste are great, but it really made a mess.
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12 users found this review helpful
Someone please tell me what I did wrong. I followed the recipe exactly, but the pie boiled...
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Reviewed on Dec. 11, 2003 by Wonder Wanda
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Wonder Wanda
Dec. 11, 2003
This is definitely delicious; I'm sure I will be making it again. It's fantastic topped with vanilla ice cream--or accompanied by a tall glass of water: it's SO RICH, it almost chokes you. It's easy to prepare and impressive to guests, but it does take a while to firm once it's out of the oven... after cooling for 20-30 minutes on the stove it was still far too liquid, so I put it in the refrigerator, and it took another half hour even then. So, go ahead and make this, but bake ahead of time and let it set a good long while.
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9 users found this review helpful
This is definitely delicious; I'm sure I will be making it again. It's fantastic topped with...
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Reviewed on Dec. 3, 2003 by HERM02
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HERM02
Dec. 3, 2003
I had to do a report in my French class, and use a food example. I used this pie and everyone loved it. I am 12 years old.
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5 users found this review helpful
I had to do a report in my French class, and use a food example. I used this pie and everyone...
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Reviewed on Dec. 12, 2003 by MARGARETHE WAKEHAM
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MARGARETHE WAKEHAM
Dec. 12, 2003
Unbelievably easy to make. I liked this simple pie, it was like a pecan pie without the pecans, and not as sweet. But still good.
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4 users found this review helpful
Unbelievably easy to make. I liked this simple pie, it was like a pecan pie without the...
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Reviewed on Dec. 11, 2003 by
brigitte718
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brigitte718
Dec. 11, 2003
I served this on Christmas'eve. I'm Canadian and I remembered this pie from my childhood. It was very good and easy to make.
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3 users found this review helpful
I served this on Christmas'eve. I'm Canadian and I remembered this pie from my childhood. It...
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Reviewed on Dec. 11, 2003 by Emma Million
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Emma Million
Dec. 11, 2003
This was fantastic! I have lived in Quebec all my life and have never tasted a Tarte au Sucre as tasty as this one! Great recipe, super easy and quick clean up! Thanks Suzanne! Merci!
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3 users found this review helpful
This was fantastic! I have lived in Quebec all my life and have never tasted a Tarte au Sucre...
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Reviewed on May 19, 2003 by ANOOSHKA
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ANOOSHKA
May 19, 2003
Easy and really delicious. I think it serves more like 16 people not 8 because this is really rich and I don't think anyone in their right mind would have 1/8th of the pie. I loved this. It sounds like a good idea to have with vanilla ice cream but would likely be too much sweetness. I might add some pecans next time though to see how it turns out. Thanks for the recipe. Wonderful.
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3 users found this review helpful
Easy and really delicious. I think it serves more like 16 people not 8 because this is really...
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Reviewed on Dec. 17, 2007 by
cruemommy
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cruemommy
Dec. 17, 2007
Although I could not sample this recipe myself as I am diabetic, I gave some to my friend who is francophone and grew up with this kind of pie, and I brought it to my church choir christmas party and my friend said it was just like she remembered and the choir members loved it... You really should let it boil a little before removing it from the heat, it helps it set better. Also don't fill the pie crust too full, that's when it will bubble over. thanks for submitting this recipe.
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2 users found this review helpful
Although I could not sample this recipe myself as I am diabetic, I gave some to my friend who...