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French Sugar Pie

by practicewithdanielle
French Sugar Pie in a white pie plate

When I envisioned French month, I pictured myself making straight pastry for 30 days. I’ve gotten so excited and distracted by savory dishes for French month that I’ve hardly touched dessert.

Of course, that changes now.

I’d never heard of French Sugar Pie. But I’ve been following this blog Pardon Your French and Audrey posted this delicious looking pie.

Inside view of French Sugar Pie with a slice cut out in  a white pie pan

Apparently, this dessert hails from northern France. Technically we are supposed to use beet sugar (!?) but I only had access to brown sugar. So I used brown sugar. And ate the pie just the same.

Except….it’s not really a pie. 

Top down shot of French Sugar Pie with a slice cut out in  a white pie pan next to brown sugar on a white countertop

It’s more like a brioche covered in sugar. Decadent just the same. I would prefer to eat this for breakfast (put your judgey face away) rather than dessert.

The base of the pie is light and fluffy like soft sweet bread. The top is made of sugar that gets crunchy in the oven. If you’re one to break the rules, I’d suggest going a little heavier on the sugar crust.

It’s easily the best part of this dessert.

Inside view of French Sugar Pie with a slice cut out in  a white pie pan

I mean, look.

This French Sugar Pie begs to be served with a cup of tea or coffee. Coffee, cuz we’re eating this for breakfast, right? Right.

Original recipe found on Pardon Your French.

Top down shot of French Sugar Pie in  a white pie pan next to brown sugar on a white countertop

French Sugar Pie 

(Start making 3 hours before you want French Sugar Pie)

1/2 cup milk (not skim)
3 1/2 tsp active dry yeast
2 cups all-purpose flour
1 egg
1/4 cup white sugar
1/4 cup unsalted butter, room temp
pinch of salt

 

For the topping
3/4 cup brown sugar
1 egg yolk
2 tbsp heavy cream
3 Tbsp butter, room temp

Heat up the milk in the microwave for about 1 minute until warm but not scalding. Add yeast and 1 Tbsp of sugar, stir to combine and set aside.

In a large bowl, mix together flour, remaining sugar, butter, and the egg. Mix in the milk mixture and stir to combine. Cover with a clean cloth and set aside for 90 minutes.

Grease a pie plate, and spread your dough to fit the bottom of your pie plate and cover with plastic wrap. Let rest for 1 hour.

Preheat oven to 370F.

Mix egg yolk and heavy cream. Poke holes in the top of your dough with the back of a knife. Pour cream/egg mixture over the pie. Sprinkle brown sugar on top. Cut the butter into very small cubes and sprinkle over the pie.

Bake for 30 minutes. Let rest for 5 minutes out of the oven and serve warm.

Danielle

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