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very easy
Prep Time
15 mins
Total Time
40 mins


Preheat oven to 200°C (400°F).


Shortcrust pastry (homemade or store-bought) (Yields 2 crusts of approximately 9 inches (23 cm) each)
2 ¼ cups
560 ml
pinch of salt
3/4 cup
butter, cold and diced
180 ml
1/3 cup
ice water
80 ml
Filling (for one crust)
1/2 cup
brown sugar
125 ml
1/4 cup
60 ml
1 ½ cups
35% heavy cream or 15% cooking cream
375 ml
1/2 cup
maple syrup
125 ml
2 tsp.
vanilla extract
10 ml
Fleur de sel (optional)
Maple sugar flakes (optional)


Step 1
Filling: In a saucepan, whisk together the brown sugar and flour. Add the cream and maple syrup. Bring to a boil, whisking constantly. Continue to cook until mixture is thick, approximately 5 minutes. Remove from heat, add the vanilla, and let cool.
Step 2
Shortcrust pastry: In a bowl, combine the flour and salt. Add the butter and mix with your hands until crumbly texture is obtained. Add a bit of water if necessary. Do not overwork the crust. On a floured surface, roll out the crust and then use it to line a 23 cm (9 inch) pie plate.*
Step 3
Pour the filling into the crust, sprinkle with fleur de sel and maple flakes (if desired), then bake in the oven approximately 40 minutes, or until filling is set. *If desired, use the second crust to cover the first and brush with egg wash (a mixture of water and egg yolk). You can also form a lattice with strips of your shortcrust pastry, or double the filling recipe to make two sugar pies. Freezes well.