Thursday, March 11, 2010

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Sugar Pie Fail

I think this is my first fail post. I decided to try making a Sugar Pie for "S" week and it was an utter failure. Maybe I shouldn't have bothered after reading that Jackie Baisa herself had some failures making this. She made it sound worth it and even posted the recipe that worked for her on her blog. I always enjoy a good challenge, but it's more fun when the challenge doesn't fail. The recipe is surprisingly simple, it's only 5 ingredients plus a pie shell. How hard can it be right?

The only difference in the ingredients were that I used light brown sugar rather than dark brown sugar and Grade A syrup instead of Grade B. I'm not sure that would have made any difference. I also used a deep dish pie crust and I don't think it should be though I doubt that was the reason for the failure either.

I'm thinking it failed because I didn't let the filling cool before filling the pie crust. It doesn't really say to in the recipe, but since I used a ready made pie crust I didn't have to make one and I think Jackie may have gotten the crust ready as the filling was cooling. I read a few other recipes for sugar pie that say to let it cool before filling but I didn't read those until after I took it out of the oven. Maybe I'll try it again, maybe not. I haven't decided. Here's the recipe I used, taken from Jackie's blog and updated with the minor changes I mentioned. You probably shouldn't follow this recipe...

1/4 cup maple syrup (I used Grade B maple syrup)
2 TB butter
1 cup heavy cream
1 cup brown sugar (I used light brown, because that's what I had)

1/2 cup all-purpose flour
8-inch pie crust

Preheat the oven to 375°F.

In a heavy saucepan, bring the syrup and butter to a boil, whisking constantly. Whisk in the cream and slowly add the sugar and flour, whisking constantly. Keep whisking and bring to a boil. Lower heat slightly so that the mixture does not boil over, but continues to simmer. Stir and cook until mixture thickens substantially, about 10 minutes.

I used a ready made deep dish pie crust but I don't recommend deep dish. Pour the the thickened syrup filling into the pie shell. Bake for 30 minutes or until filling develops a dark brown crust on top. Remove pie and cool to room temperature before slicing. Serve with freshly made whipped cream.

Boiling and StiringPouring
S is for Sugar Pie Fail
It actually looked much worse. There was a lot of liquid on top when I pulled it out of the oven which made it really hard to photograph. I think some of the liquid seeped back into the pie after I let it sit for a while. I will probably take a taste of it before I throw it in the garbage for real.

1 comment :

  1. Oh poo. I'm SO sorry. The one I made that turned out well WAS worth it. (We both just raved about it for days.) However, I just don't understand why the filling is so finicky! It did the same to me, too. I think a smaller pie pan (maybe?) might work, as well as letting the filling cool a bit (I think I DID do that, but I didn't think it was an important step and wasn't documented in the original recipe. Also, your filling didn't look as thick as mine. I really cooked mine until it was super good and thick. Still, it should have gelled after sitting a while...

    I don't know why such an easy-sounding recipe is so difficult. :-( Sorry it didn't work for you!