Sugar Pie from the North

A delightful dessert with a rich, sweet flavor, this Sugar Pie from the North combines a creamy filling with a crisp pastry for a comforting treat.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size 8 servings

Ingredients

For the Pie

250 g shortcrust pastry Store-bought or homemade.
250 ml fresh cream Can be substituted with a non-dairy alternative.
100 g sugar Regular granulated sugar.
2 pieces eggs Large eggs at room temperature.
1 packet vanilla sugar Or 1 teaspoon of vanilla extract.
1 pinch salt Enhances the sweetness.
1 tablespoon flour For thickening the filling.

Instructions

Preparation

Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry and line it in a tart pan.
In a bowl, whisk together the eggs, sugar, vanilla sugar, and a pinch of salt until well combined.
Stir in the fresh cream and flour, mixing until smooth.
Pour the mixture over the pastry in the tart pan.

Baking

Bake for about 30-40 minutes or until the pie is golden brown.
Let it cool before serving.

Notes

Serve warm or at room temperature with whipped cream or ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days; can be frozen for up to a month.