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Sugar pie is a popular dessert in France, Belgium, the United States of America, and Quebec, Canada. The dessert consists of an open pie without a top crust, filled with a combination of sugar, maple syrup, cream, butter, and a bit of salt. The pie is usually flavored with vanilla.
The popularity of sugar pie throughout the world is due to the fact that many immigrants from Northern France and Belgium went to Canada, discovering maple syrup along the way, which was sometimes the only available sweetener. Today, sugar pie is a holiday favorite in Quebec, when it is usually topped with a dollop of whipped cream.
MOST ICONIC Sugar pie
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The name of this Canadian dessert literally translates to unemployment pudding—it originated in Quebec during the Great Depression, and was supposedly created by female factory workers. Being strapped for cash, they would prepare this recipe with stale bread as the base.
Today, there are two classic ways to make it, both of which use a basic cake batter and either a homemade syrup or the store-bought maple syrup. In one variation the batter is poured over the syrup, whereas in the second the batter is covered by the syrup.
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Visually reminiscent of cinnamon rolls, pets de sœurs (lit. sister’s farts or nun’s farts) are French Canadian pastries with an unappetizing name. They consist of flaky pie crust dough that is rolled up with a paste of brown sugar, butter, and cinnamon.
However, there are a few varieties, so brown sugar can be replaced with molasses or maple syrup. These sweet treats are especially popular during the festive Christmas season.
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Grandpères is a French Canadian dessert that was very popular in Quebec during the Depression. It is made by boiling dumplings in a combination of maple syrup and water. The dumplings consist of flour, baking powder, butter, and milk. Grandpères are traditionally served piping hot with the syrup in which they were cooked.
If desired, they can be accompanied by a scoop or two of vanilla ice cream.
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