Pies/ Recipes

Quebec Maple Sugar Pie

I had no idea what a Quebec sugar pie was. I definitely have heard of sugar pies but more from the Deep Southern States, not attributed to Canada. I asked my lovely Facebook followers what recipes they wanted to see for PieDay and Quebec sugar pie was mentioned.

The reason I chose this one is that it was fast. Oh so very fast to make and I need speedy lately!

I pulled this recipe off of Epicurious because I had no idea what I was doing. I wanted to try and find an original recipe – and I am making no claims that this is I am sure some will correct the recipe- so I just went with this one.


It is very similar to a pecan pie, but the maple adds another dimension to it and if – unlike me- you use walnuts this pie will rock your socks. My family just won’t eat walnuts sadly and as I didn’t want to have an entire pie to myself, pecans it was.

Ingredients Needed

1 cup walnuts toasted and coarsely chopped
3 large eggs
1 cup maple syrup
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
2/3 cup packed light brown sugar
1/8 teaspoon salt

1 bottom pastry for a 9 inch pie


Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?

Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim  the edge, leaving  a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.

Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.

Transfer the pie to the over and  bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set,  about another 25 to 30 minutes.

Move the pie to a rack and cool at least 10 minutes before cutting.

This was very similar to a pecan pie but the ratios are a little different I noticed and there is no pre-coooking the syrup and sugars in a pot.

I really enjoyed this pie and wish I had made it with walnuts and to heck with the rest of the family!

Happy PieDay everyone!

See you at the cook off tomorrow!


No Sleep For The Weak Magpie




  • Reply
    Sinikka Juntunen
    February 17, 2017 at 10:19 pm

    Sounds good, but had to laugh when you said you wished you had used walnuts when you did use walnuts. (recipe said so) LOL

  • Reply
    Mary P Hoffman
    February 17, 2017 at 7:17 pm

    They are sooo good!

  • Reply
    Crystal Carlson
    February 17, 2017 at 5:09 pm

    One giant butter tart!

    • Reply
      Karlynn Johnston
      February 17, 2017 at 5:57 pm

      A little bit… but different too!

    • Reply
      Cheryl E. Caza
      February 17, 2017 at 6:30 pm

      Crystal Carlson I remember eating sugar pie, maybe with no walnuts, when I was a kid and since then, have never been able to found out who used to make it. But I liked it enough to remember it.

    • Reply
      Crystal Carlson
      February 17, 2017 at 6:45 pm

      We had sugar pie in Montreal years ago. I just remember sweetness.

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