Tarte au Sucre

A classic treat from Québec gets the Redpath touch! But, of course, we’ve been part of this sweet pie for nearly 170 years, so this easy but beloved recipe is nothing new for us. And, whether it’s a comforting favourite or a fresh experience for you, you’ll savour every incredible bite, from the rich filling to the tender, golden crust.

Prep Time
20 minutes
30 minutes chilling time
Cook Time
35 to 40 minutes
Tarte au Sucre, or sugar pie, in a white pie plate with two slices cut, one missing.

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Rolling pin

Pie plate/dish (deep dish; 9 x 1½ inches)

Kitchen scissors OR sharp paring knife

Small bowl x 2


Large bowl


Small heavy-bottomed saucepan

Heatproof spatula

Fine-mesh sieve

Baking sheet (rimmed)

Wire cooling rack

1 9-inch pie (8 to 12 servings)
For the pastry:
  • 1 recipe “Pie Crust”
For the brown sugar filling:
  • 2 cups (434 g) Redpath® Dark Brown Sugar
  • 2 tbsp (16 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ¾ cup (188 ml) evaporated milk
  • ⅓ cup (76 g) butter, cubed
  • 1 egg
  • 1 egg yolk
  • 2 tsp (10 ml) pure vanilla extract

Step 1

Preheat oven to 350°F (177°C). Adjust oven rack to the lower third of the oven.

Step 2

On a lightly floured work surface, roll one of the chilled dough discs from the recipe “Pie Crust” to between ¼- to ⅛-inch thick and large enough to fit into a 9 x 1½-inch pie dish. Trim excess dough, leaving a ½-inch overhang. Tuck under excess dough and crimp edges as desired; chill at least 30 minutes (see Chef’s Tips).

For the brown sugar filling:

Step 1

In a large bowl, whisk together the Redpath® Dark Brown Sugar, all-purpose flour, and salt until thoroughly combined. Set aside.

Step 2

In a small heavy-bottomed saucepan, combine the evaporated milk and butter. Place over medium heat and stir until the butter is melted. Immediately pour the milk mixture over the brown sugar mixture. Whisk gently for about 30 seconds to combine.

Step 3

In a small bowl, whisk together the egg, egg yolk, and vanilla extract. Quickly whisk the eggs into the brown sugar mixture until smooth.

Step 4

Place the chilled pie crust onto a baking sheet. Carefully pour the brown sugar filling through a fine-mesh sieve into the crust.

Step 5

Carefully place the filled pie into the preheated oven; 35 to 40 minutes or until the filling is bubbling gently in the centre but has firmed up around the edges. The filling should wobble slightly when gently shaken.

Step 6

Remove from oven and place on a wire cooling rack to cool completely. If a soft, runny filling is desired, serve at room temperature. If a firmer centre is desired, place cooled pie into the fridge to chill and set.

Tarte au Sucre, or sugar pie, in a white pie plate with two slices cut, one served on a pale blue plate with a dollop of whipped cream.