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.
30 minutes chilling time
For the pastry:
- 1 recipe “Pie Crust” 1 recipe “Pie Crust”
For the brown sugar filling:
- 2 cups (434 g) Redpath® Dark Brown Sugar 2 cups (434 g) Redpath® Dark Brown Sugar
- 2 tbsp (16 g) all-purpose flour 2 tbsp (16 g) all-purpose flour
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ¾ cup (188 ml) evaporated milk ¾ cup (188 ml) evaporated milk
- ⅓ cup (76 g) butter, cubed ⅓ cup (76 g) butter, cubed
- 1 egg 1 egg
- 1 egg yolk 1 egg yolk
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
- Scale OR dry measuring cups Scale OR dry measuring cups
- Measuring spoons Measuring spoons
- Liquid measuring cup Liquid measuring cup
- Rolling pin Rolling pin
- Pie plate/dish (deep dish; 9 x 1½ inches) Pie plate/dish (deep dish; 9 x 1½ inches)
- Kitchen scissors OR sharp paring knife Kitchen scissors OR sharp paring knife
- Small bowl x 2 Small bowl x 2
- Fork Fork
- Large bowl Large bowl
- Whisk Whisk
- Small heavy-bottomed saucepan Small heavy-bottomed saucepan
- Heatproof spatula Heatproof spatula
- Fine-mesh sieve Fine-mesh sieve
- Baking sheet (rimmed) Baking sheet (rimmed)
- Wire cooling rack Wire cooling rack
Preheat oven to 350°F (177°C). Adjust oven rack to the lower third of the oven.
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:
In a large bowl, whisk together the Redpath® Dark Brown Sugar, all-purpose flour, and salt until thoroughly combined. Set aside.
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.
In a small bowl, whisk together the egg, egg yolk, and vanilla extract. Quickly whisk the eggs into the brown sugar mixture until smooth.
Place the chilled pie crust onto a baking sheet. Carefully pour the brown sugar filling through a fine-mesh sieve into the crust.
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.
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.
*If desired, cut out leaves, using cutters or with a paring knife, from the scrap dough pieces or the second pie dough disc (“Pie Crust” makes enough dough for 2 single pies or 1 double-crust pie). Egg wash rim (no need to crimp) of the pie before or after filling, and overlap and/or lay the leaf cutouts along the edge. Lightly brush egg wash onto the leaves just before baking. Alternatively, cut out leaves or decorations from the scrap dough pieces and bake on a separate baking sheet and place on top after the pie has cooled.
*Watch our “Pies: Five Ways” video for more ideas.
*The second disc of pie dough can be frozen for up to 6 months. Wrap well in plastic wrap and place into a labelled freezer-safe bag.
*Check the pie at the halfway baking point (about 20 minutes). If the pie crust is browning before the filling is set, cover edges with aluminum foil or use a pie crust shield.
*Serve pie with unsweetened or lightly sweetened whipped cream, crème fraîche, or vanilla ice cream or frozen yogurt.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. The resulting pie made with the Redpath® Golden Yellow Sugar will be lighter in colour, and the butterscotch-caramel flavour will be less pronounced. Using Redpath® Demerara Style Sugar will result in a pie that is slightly darker in colour, have more pronounced notes of caramel, and an earthy undertone.