An Acadian recipe from Maine from the Maine Community Cookbook, Vol. 2: Sugar Pie

An Acadian recipe from Maine from the Maine Community Cookbook, Vol. 2: Sugar Pie

Here is an Acadian, or Franco-American, recipe and souvenir from the Maine Community Cookbook, Vol. 2. compiled and edited by Margaret Hathaway and Karl Schatz. New cookbook builds ‘on success of award-winning book Maine Bicentennial Community Cookbook…” andis a brand new collection of over 200 recipes, stories and family photos. The Maine Community Cookbook, Volume 2: 200 More Recipes Celebrating Home Cooking in the Pine State, is filled with dishes and stories from home kitchens in Maine’s 16 counties, including recipes from well-known Mainers such as Senator Olympia Snowe, historian Heather Cox Richardson, 101-year-old lobsterer Virginia Oliver, Olympic gold medalist Joan Benoit Samuelson, bestselling author Abdi Nor Iftin, and summer resident and comedian John Hodgman. At the heart of the cookbook are recipes and stories from everyday Maine families. Breaking bread together gives us comfort and strength, in good times and bad. Whether we’re teaching our kids to cook family recipes on Zoom, or getting together and sharing them at the table, our food traditions help define who we are and bring us together as a community.

Maine has a long and evolving history of a large population of people of French, Francophone, or French-Canadian descent. Many of the traditions of the Acadians of Maine are rooted in French culture and heritage. Below is one such recipe passed down by a family through the generations.

Sugar Pie from Lisa Colburn ~ Orono, Penobscot County

“I grew up in Fort Kent during the baby boom years. My mother, Rita, was French Canadian. She married my father, Reynold Dubois, after he returned from the Korean conflict in 1954. Food was an important part of our lives. My parents had a large vegetable garden in the back yard that provided plenty of fresh fruits and vegetables for our family in the summer, and was canned and frozen the rest of the year. We ate a lot of beef, supplied by my grandparents’ dairy farm, Dubois Dairy, Joseph and Emily Dubois. And needless to say we always had fresh milk. The holidays were marked by big family gatherings where good food (and lots of it!) was the focus. There were often so many aunts, uncles, cousins ​​and extended family members present that we took turns eating. The children ate first, then were sent out to play. The adults then ate. Then we would all meet again for desserts. This pie was a traditional French-Canadian dessert served when you had special company. It’s thick and rich and satisfies everyone’s sweet tooth. My Quebec mother made sure that companies unfamiliar with sugar pie had the opportunity to sample this special treat before leaving her house.

Ingredients:

Dough for a double crust pie

3 cups packed brown sugar

1 cup flour

1 egg, lightly beaten

1 cup whipped cream

½ teaspoon of salt

To order this new cookbook and find more Maine and Acadian recipes, click here.