
This classic sugar pie hits that just-right mix of rich maple syrup and deep brown sugar, all wrapped up in a flaky golden crust that's super crisp and satisfying.
Honestly, this sugar pie has become the highlight of our Sunday dinners. I still remember the look on my in-laws' faces when I served them this for the first time—they instantly recognized those nostalgic Quebec flavors.
Tasty Ingredients
- Maple Syrup: This is the flavor powerhouse here. Go for a darker, high-quality syrup if you want a richer taste.
- Whipping Cream (35%): Makes the filling super smooth and gives it a creamy vibe. Choose a fresh, rich cream if you can.
- All-Purpose Flour: Keeps your filling in place while it bakes. Just make sure your flour's fresh and dry.
- Brown Sugar: Delivers a killer caramel flavor. Darker brown sugar means an even deeper flavor hit.
- Cornstarch: Ensures the filling turns out silky and smooth. Give it a quick stir before using so there aren't any lumps.
- Salt: Just need a dusting but don't skip it, as it brings out all the sweet notes.
- Shortcrust Pastry: Holds everything inside and comes out flaky and golden. Use store-bought or homemade—both work!
- Milk: Helps the top lattice get that shiny golden finish.
Step-by-Step Directions
- Get the oven ready:
- Slide a rack into the lower third and set your oven to 200°C. You want the bottom of your pastry to get nice and crisp while the top gets golden.
- Cool the filling:
- Let the thickened filling chill out for about 15 minutes on the counter before adding it to your pie crust. This quick break means your crust won't end up soggy.
- Mix the filling:
- In a heavy pot, off the heat, whisk together your brown sugar, cornstarch, flour, and salt. Pour in your cream and maple syrup, stirring until smooth. Place the pot on medium heat and stir nonstop as it comes to a light boil for about 3 to 5 minutes—it'll thicken a bit. Take it off and move to the next step.
- Build the crust:
- Press your shortcrust pastry gently into a tart pan. Prick the base with a fork all over so steam can escape. Then spoon in your cooled filling, making sure it reaches the edges. Brush some milk onto the edge to help seal later.
- Make the lattice:
- Cut your second pastry round into strips, each a couple centimeters wide. Brush them with milk for glossiness. Lay half the strips across the pie, then weave the rest over and under so you make a checkerboard look. Pinch the ends to the crust and trim off any extra bits.
- Bake it up:
- Bake in the low part of your oven for 35–40 minutes. Keep an eye after half an hour. It's ready when the top is golden and you see little bubbles in the filling. Cool completely on a rack for a couple hours before you cut it—that way the filling sets nicely.
Maple syrup is truly the soul of this pie. One time I tried using local syrup straight from a sugar shack in Quebec instead of the usual store stuff—the flavor was wild, with extra woodsy and vanilla notes I never noticed before.
Storage & Serving Ideas
This pie sits happily at room temp for about a day. If you want to keep it a bit longer (up to three days), just pop it in the fridge wrapped tight or under a cake dome. Pop it in the oven for a quick warm-up before serving and you’ll bring all that magic back.
Fun Twists
Want to mix it up? Toss in a handful of chopped pecans for crunch. A splash of bourbon or rum gives the filling a nice kick. When fall rolls around, sprinkle in a little cinnamon and nutmeg for coziness.

Sweet Storytime
Sugar pie has been a big deal in Quebec kitchens for generations. Back in the day, folks would use molasses or brown sugar since white sugar was expensive and rare. Once maple syrup became easy to get, the pie changed with it. Now it stands out as a proud Canadian French treat that really shows off its roots.
Frequently Asked Questions
- → How to stop the filling from spilling while baking?
Don’t overfill the crust. Leave space to allow the filling to bubble slightly without spilling over.
- → Can maple syrup be swapped out for something else?
Sure, honey or light corn syrup can work, but it won’t have the same maple flavor.
- → How do I make the crust extra flaky?
Use very cold butter and work quickly to stop it from melting as you prepare the dough.
- → What temperature is best to serve this tart?
You can serve it warm for a gooey texture or chilled if you want it firmer.
- → How should I store leftovers?
Keep it in the fridge inside a sealed container for up to 3 days. Reheat lightly if you’d like before serving.