Sugar pie from the French Ardennes
Based on the original recipe of Ginette Delaive-Lenoir
250 g flour
125 g of butter
1 teaspoon salt
1 teaspoon sugar
30 g yeast
2-3 tablespoons warm milk
125 g sugar
1 cup soured cream
70 g of butter
Cream the yeast with a spoon of sugar, flour and warm milk. Let rise in a warm place.
In a bowl, combine the sifted flour and salt. Make a well and pour in the ready yeast, the eggs and melted butter. Mix everything together until a soft but sticky dough. Work with a wooden spoon or a food processor. In both cases, you have to “knead” the dough a good deal of time to aerate it and make it softer.
Butter and line a pie thin of about 26-28 cm with parchment paper. Place the dough in and smooth with a spatula. Then cover with a kitchen towel and let rise for 1 hour.
When the dough has doubled in volume, beat the cream and spread it over evenly. Dice the butter (70 g) and scatter over the cake. Finally, sprinkle with sugar.
Bake the sugar pie at 180°C for 30-40 minutes or until a wooden stick comes out clean. Serve warm with a cup of coffee or tea.