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ere’s a unique suggestion for your sweetie (or for the whole family) which will be greatly enjoyed… a particular Acadian treat. In Maine’s St. John Valley, with all of the Acadian history and heritage shared by so many, heritage foods are often prepared with traditional days in mind.
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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.
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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!