Could I substitute light brown sugar for the raw sugar/demerera sugar this recipe calls for? Or a combination of white and light brown sugar? If so, would it be a 1:1 substitution? I don't want the pie to be overly sweet. Thanks!
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hardlikearmour is a trusted home cook.
I think you could use light brown sugar, which in my mind is pretty equivalent to demerera sugar. I probably wouldn't pack it much, or else measure it with a scale and use 3.5 oz.
Merrill is a co-founder of Food52.
I agree with hardlikeearmour -- I'd use a weight equivalent if you're going to substitute brown sugar.
No wonder this recipe was voted San Francisco's best dessert.
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