How (Not) To Bake A Sugar Pie / Suikertaart

Last week, I decided to bake something because I just got so tired of staring at my thesis. From a recipe book with ‘Canadian Recipes’, I decided on (brown) sugar pie. It wasn’t perfect (it actually kind of failed, but that allows me to give you some extra tips on how to make it better!)

180 g butter
50 g sugar
300 g flour

120 ml maple syrup (How Canadian can a recipe get, aye?)
340 g creme fraîche
250 g brown sugar/ cane sugar
3 tbsp water


  1. Preheat the oven to 180°C. Melt the butter with the sugar and 3 tablespoons of water in a sauce pan on low heat. Add the flour until you can form a ball. Grease your cake mould with some butter and spread the dough across the mould with your fingers. Bake this for 20 minutes (less if you have a convection oven!).
  2. Take out the base and turn up the heat to 200°C.  Put the maple syrup in a sauce pan and add the creme fraîche and the brown sugar. Bring the mixture to a boil slowly and keep stirring until it thickens. (Don’t worry if it’s very liquidy, baking your pie will help!)
  3. Add the filling to your cake mould and bake your pie for 30 minutes (Again, less if you have a convection oven).
  4. Optional: you can make some extra dough to bake some shapes to put on top. Make sure they are thin enough! Put them in the oven for about 10 to 15 minutes and then take them out. Place them on top later, before putting your pie in the fridge to cool.
  5. Enjoy! (And pray to god your pie does not turn out as solid as mine did. Still tasted good, though :) )


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