Vegan sugar pie
Sugar pie is without a doubt one of Québec's most beloved desserts. And with good reason, it's delicious! Here's a vegan version that will please everyone's tastebuds.
Ingredients
- Sugar sudge
- 1 cup brown sugar*
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons cornstarch
- 375 ml vegan cooking cream oat, rice, soy, coconut milk
- 125 ml maple syrup from Québec
- Dough
- 1/3 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 tablespoon raw sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 60 ml organic canola oil
- about 60 ml water
Instructions
- Dough
- In a large bowl, mix together the flours, baking powder, sugar and cinnamon. Add the oil and mix with your fingers until you get little crumbs. Add the water gradually and mix with your hands until you have a malleable ball of dough. Cover with a clean cloth and set aside.
- Sugar fudge
- In a pot, mix the brown sugar, flour and cornstarch.
- Whisk in the cream and maple syrup. Slowly bring to a boil, whisking constantly.
- Set aside and let cool for a few minutes.
- Assembling and cooking
- Preheat the oven to 350F(180C).
- On a clean lightly floured surface, roll out the dough into a flat disc. Glently transfer to your pie form and press with your fingers to make it stick to the sides. Cut off excess dough.
- Pour the sugar mixture on the dough and flatten it with a spatula.
- Bake on the lower grid of the oven for about 35 minutes.
Notes
Keeps well for a few days at room temp.
For a longer shelf life, keep in the fridge or freezer.
This brown sugar has nothing to do with raw cane sugar. It resembles humid sand and yields its properties to many traditional Québec desserts.
For a longer shelf life, keep in the fridge or freezer.
This brown sugar has nothing to do with raw cane sugar. It resembles humid sand and yields its properties to many traditional Québec desserts.
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