And holidays of various sorts call for some family member to make Sugar Pie, or Tarte au Sucre as the French-speaking locals call it. Valley eating establishments often have Sugar Pie/Tarte au Sucre on their dessert menus, especially when a holiday is approaching. Caution: as you can tell by the ingredients listed in the following recipe, it is VERY sweet and a small slice will suffice! But it’s a real treat for a special day.

Acadian Sugar Pie Makes two 9” pies.

Line pie pans with bottom crust. Set oven temperature at 350 degrees.

Ingredients:

• 3 cups brown sugar
• 3 tablespoons flour
• 16 oz. evaporated milk
• 10 tablespoons melted butter (5 oz.)
• 2 beaten eggs
• 1 teaspoon vanilla

Mix flour and sugar together. Add evaporated milk, melted butter, eggs and vanilla. In a medium pan, heat mixture just enough to dissolve the sugar, 3 to 5 minutes. Stir gently. Pour into pastry shells.

Bake at 350 degrees for 30 to 35 minutes.

When done, cool and serve with whipped cream.

And if you are really feeling nostalgic, here is the recipe as copied from an Acadian memere’s recipe card…

Tarte au Sucre Deux tarte

Croute non cuite

• 3 tasse cassonade
• 3 c. a soupe rasee de farine
• 16 oz. lait Carnation
• 10 c. a table de beurre fondu (5 oz.)
• 2 oeufs battus
• 1 c. a the vanille

Melanger la farine et le sucre ensemble. Ajouter le lait, beurre, oeufs et vanille; brasser ne pas trop. Faire cuire au four a 350, 30 a 35 minutes.

Tres bon!

Enjoy your Acadian Sugar Pie, and remember, a little goes a long ways!

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