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Sugar Pie

Ruth stood on the step of the church, balancing a plate of thick maple-cured ham sandwiches on Sarah’s bread, still steaming from the boulangerie, homemade potato salad with eggs and mayo, and a huge slice of sugar pie.
—The Cruelest Month

Makes 8 servings

One 9-inch (24-cm) unbaked pie shell, homemade or store-bought

1. Prebake the pie shell: Whether using homemade or store-bought, be sure the rolled out shell is chilled, not frozen. With the rack in the center position, preheat the oven to 375°F (191°C). Poke the bottom of the shell with the tines of a fork at least 20 times. Bake the shell until the edges are light golden brown and the bottom is very lightly browned, about 15 minutes. Many recipes suggest lining the shell with foil and filling it with beans or pie weights. This is unnecessary if you check the pie shell halfway through baking and use the same fork to poke down any bubbles that have formed during baking. Remove the shell and cool to room temperature. Reduce the oven temperature from 375°F (191°C) to 350°F (177°C).

2. Make the filling: Pour the heavy cream into a small saucepan and heat over medium-low heat just until the edges are bubbling. Pour the cream into a bowl, add the sugar, and whisk until smooth. Add the maple syrup, flour, and eggs and whisk until smooth.

3. Bake: Pour the batter into the prebaked shell and bake at 350°F (177°C) oven just until the center barely jiggles when you shake the pie pan, about 40 minutes. Let cool in the pan on a cooling rack completely before serving. The pie can be stored at room temperature for up to 1 day.

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