Southern Brown Sugar Pie Recipe, Must Try Dessert (2024)

FAQs

What is the number 2 most important thing when making pie crust? ›

#2—Add cold water

Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.

Light or dark molasses work well for most baking projects, but seek out unsulphured molasses for the purest flavor. If you don't have molasses on hand, you can substitute an equal amount of pure maple syrup, agave nectar, date syrup, or a dark honey (like buckwheat) in the homemade brown sugar recipe above.

Storing. Air will dry out the brown sugar and make it hard, so for best results store in an airtight container. I like to store mine in a Ziploc bag and press out as much of the excess air as I possibly can. Brown sugar will keep for months, if not longer.

Sugar pie is a dessert in northern French and Belgian cuisine, where it is called tarte au sucre. It is also popular in Canada. Various type of tarte au sucre are made.

“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

Start with chilled ingredients

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.

The quality of brown sugar is best when consumed within six months of purchase and opening. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. Thaw frozen sugar and use a fork to separate clumps before using.

Avoid the hassle and make your own Brown Sugar instead! Plus, it tastes better than store-bought anyway. After making this Homemade Brown Sugar, you may stop buying it at the store. It is a pantry staple that adds a deep and bold caramel flavor to any recipe.

It's also known as finger pie (you can mix it with your fingers), transparent pie, Hoosier pie and desperation pie (when fruit wasn't available or money was tight and you really wanted a piece of pie).

Pie is a staple of Southern life, a comfort food eaten at a communal table with extended family and friends. It also helps define the region's cuisine.

Do you reheat sugar pie? ›

Reheating Fruit pies, sugar cream pies, and other favorite pies- Wrap entire pie in aluminum foil and bake at 325-350 degrees for 20 minutes-60 minutes or until filling in middle of pie is warmed and top crust or topping is crispy. If you would prefer microwaving, allow pie to thaw first.

The perfect pie crust is both flaky and tender. It has light flaky layers. A tender and golden brown crust that has flavor good enough to eat on its own. The layers of dough are distinct and clearly seen.

PIE DOUGH RULES

As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.

Two key pointers to keep in mind when rolling dough: First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out dough by rolling back and forth over the same section; each time you press on the same spot, more gluten develops that can toughen the dough.

While both pie and tarts are (usually) desserts with two main components, a baked crust, and a filling, there are a few marked differences between the two and some careful things to consider when making either, like choosing ingredients and deciding when and where to serve them.