TARTE AU SUCRE (Brown Sugar Pie) 

INGREDIENTS

1 8-inch pie pan 
Pastry for a double-crust pie 
1 egg 
pinch salt 
1 tablespoon water

FILLING

1/2 stick (4 tablespoons) unsalted butter, at room temperature 
6 tablespoons flour 
1/2 cup milk 
2 cups brown sugar 
2 teaspoons vanilla 

PREPARATION  

Roll out 2/3 of the pie dough and use it to line the pie pan. 
Beat the egg with the salt and 1 tablespoon water to make glaze. 
Preheat the oven to 375 degrees F. Whisk the butter with the flour 
in a heavy saucepan to make a smooth paste. Whisk in the remaining 
ingredients. Simmer the filling for 3 minutes, or until it thickens, 
whisking constantly. Pour the filling into the crust. Roll the 
remaining dough into a circle. Brush the edges of the bottom crust 
with egg glaze. 
Place the dough circle on top and crimp the edges with a fork. 
Brush the top crust with egg glaze. Bake the pie for 1 hour or 
until crust is nicely browned.  
Serve 'tarte au sucre' at room temperature or slightly chilled.
Serves 8.