Team Sugar Pie



Her journey into VFX started in 2017 at MPC MTL in the FX department as a Senior Department Coordinator. Over the past 5 years, she moved from Senior coordinator to Production Manager in small and big studios, working on various titles including Ghost in the Shell, Anna, Noelle, Locke & Key. Agile Leader and Agent of Change, she now has joined Crafty Apes Montreal studio entering a new chapter on her journey as Junior VFX Producer.”
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Over the course of his foray into VFX; his focus shifted to the CG part of the pipeline as a CG supervisor tackling bigger and more complex shows. He kept sharpening his mind and eyes until he was ready to take on a new challenge and joined Crafty Apes Montreal as a VFX supervisor. Remy’s work includes credits on: Thor, Allegiant, the docuseries Cosmos, more recently Ad Astra, For All Mankind and Loki. Outside of work, Remy embraced his biggest challenge to date: raising his son while trying to get some sleep.
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Miraculous Canadian Sugar Pie
The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!
This recipe is courtesy of allrecipes.
Ingredients
2 cups brown sugar
¼ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.