(Tarte au Sucre)
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
FOR THE CRUST:
2 3/4 cups flour
1 tsp. salt
1 tsp. sugar
1 cup vegetable shortening, cut into pieces
2 egg yolks
1 tsp. white vinegar
1 tbsp. milk
FOR THE FILLING:
3 cups light brown sugar or grated maple sugar
3 heaping tbsp. flour
3/4 cup heavy cream
3/4 cup milk
3 tbsp. butter
1 1/2 tbsp. light corn syrup
1. For the crust: Sift together flour, salt, and sugar into a large bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Whisk together 1 of the egg yolks, vinegar, and 8 tbsp. cold water in a small bowl, and add to flour mixture, stirring with a fork until dough just
begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.
2. For the filling: Mix together sugar and flour in a medium saucepan. Add cream, milk, butter, and corn syrup. Bring to a boil over medium heat, and boil, stirring constantly, for 2 minutes. Set aside until cool, about 2 hours.
3. Preheat oven to 400º. Whisk together remaining egg yolk and milk; set aside. Roll dough out on a generously floured surface into two 11'' rounds. Fit 1 round into a 9'' glass pie plate, and pour cooled filling into pastry bottom. Cut six 1/2''-diameter holes in top pastry; then cover pie with pastry. Fold edges of dough under, and crimp edges. Brush dough with egg wash, and bake until crust is golden brown, about 40 minutes. Allow to cool at least 3 hours before serving.