Years ago, when I was working for Kraft Foods, a business trip took me to Montreal, which just happened to be the home town of my boss. He told me there were two things I had to hunt down: smoked meat and sugar pie. He didn’t know how little encouragement it took to get me to try new foods. I found both local specialties, and managed to indulge in them more than once—both on that first trip and on subsequent trips to Québec Province.
Sugar pie is a traditional confection almost as old as Québec itself. As with all venerable recipes, there are myriad versions, mostly reflecting what might have been available at different times and places. The version I have developed incorporates the most widely and consistently documented ingredients and produces a pie that reflects the taste and texture of the best sugar pies I had in Canada. Despite its name, it is, surprisingly, not overly sweet. It might be described as something like pecan pie without the pecans—and yet, because there is no corn syrup (as there is in pecan pie), sugar pie is not quite as sweet as pecan pie. Enjoy. Continue reading