Tarte au Sucre Sans Gluten (Sugar Pie)

15m
Prep Time

45m
Cook Time

1h
Ready In

Recipe: #34674

April 13, 2020

Categories: Desserts, French, Native American, Oven Bake, Gluten-Free Vegetarian, Sugar, Evaporated Milk, Butter/Margarine, Pies, Kosher Dairy, more

recipe by:
QueenBea

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recipe by:
QueenBea

"This gluten free version of my family’s favorite French Canadian sugar pie is sinfully delicious...... Depending on the type of pie crust you use, you might not need all the sugar mixture (Filling). If you have any left, pour it in buttered ramekins (only fill halfway) and cook along with the pie. This goes well with a tall cold glass of milk. ***Do not substitute the sweet white rice flour with regular white rice flour or you will have a gritty filling which is not very palatable.***"

Original is 6-8 servings

Metric US

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Ingredients

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1 unbaked (7 1/2 ounce) pie pastry (1 -9 inch gluten free deep dish uncooked pie shell)
2 cups packed brown sugar
3 tablespoons sweet white rice flour
1 can (354 ml) evaporated milk

2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup butter (cold and grated)

Nutritional

Serving Size: 1 (228.4 g)
Calories 631.1
Total Fat - 25.6 g
Saturated Fat - 11.3 g
Cholesterol - 338.9 mg
Sodium - 364.4 mg
Total Carbohydrate - 86.4 g
Dietary Fiber - 0.8 g
Sugars - 69.4 g
Protein - 15.7 g
Calcium - 144.1 mg
Iron - 2.3 mg
Vitamin C - 0.6 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In bowl, mix brown sugar and sweet white rice flour.

Step 3

In separate bowl, whisk together milk, eggs and vanilla.

Step 4

Gradually add to flour mixture mixing well.

Step 5

Place pie crust over a rimmed cookie sheet. (This is in case the filling spills over. Better in a cookie sheet than in the bottom of the oven )

Step 6

Fill pie with mixture to just under 1/4” from top edge.

Step 7

Drop cold shredded butter on top of pie.

Step 8

Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like. (Keep in mind that every often is different and the cook time will vary. The pie is done when the center is as firm as the filling closer to the edges of crust)