Sugar Pie
Makes 1 (9-inch) pie
  • Butter Piecrust (recipe follows)
  • 1½ cups (330 grams) firmly packed light brown sugar
  • ¼ cup (85 grams) maple syrup
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 large egg yolks (37 grams)
  • 1 large egg (50 grams)
  • 1 cup (240 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • Garnish: confectioners’ sugar
  1. On a lightly floured surface, roll Butter Piecrust to ¼-inch thickness. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough. Fold edges under, and crimp as desired. Freeze for 10 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake until edges are set, about 10 minutes. Carefully remove paper and weights. Bake until bottom of crust is set, about 2 minutes more. Reduce oven temperature to 350°F (180°C).
  5. In a large bowl, whisk together brown sugar, maple syrup, flour, egg yolks, and egg until smooth.
  6. In a small saucepan, bring cream and butter to a simmer over medium-high heat. Whisking constantly, slowly pour hot cream mixture into sugar mixture. Whisk in vanilla and salt. Strain mixture through a fine-mesh sieve, discarding solids. Pour filling into prepared crust. Loosely cover with foil.
  7. Bake in bottom third of oven until crust is golden brown and filling is set (center should still jiggle slightly), 50 to 55 minutes. Let cool completely. Garnish with confectioners’ sugar, if desired.
Recipe by Bake from Scratch at