Recipe Archives->Pies->Tart Au Sucre 07

Tarte au Sucre Gaspesienne

2 cups packed brown sugar
1/2 cup rolled oats
2/3 cup evaporated milk
pastry for double crust pie

Line an 8 inch pie plate with pastry. Mix brown sugar and rolled
oats together and spread evenly in pie shell. Arrange top crust in
lattice design. Just before baking, carefully pour evaporated milk
through holes in the top crust. Bake at 350 degrees for 30 - 35
minutes or until bubbly and lightly browned.

Printable version: tart-au-sucre07.txt.