Raise your hand if you know what Tarte a la Bouille is!

There's few things in life that I love more than pie. Specifically, tarte a la bouille.

Ohhh, now I know I've lost many of you. I'll explain.

First, say it with me: "tarte" just like "tart" and "bouille" is pronounced "boo-yee." Strange, I know. But it's French. And it. is. good.

I found this description on the Evangeline website: "Tarte a' la bouille is a custard pie. The dough for this pie is sweet, but not stiff. The dough is not as stiff as either a pie crust or a cookie. Usually it is made with only the bottom crust. Cajun pies are made of sweet dough, similar to a soft cookie dough, folded over fillings of a syrup mixture, figs, or berries and baked as a tart. The pies are available in many south Louisiana stores."


{You should probably note that the voice in my head is shifting towards a heavier cajun dialect as I type these delicious words and fondly reminisce of this "tarte a la bouille."}

One of my first memories involves having tarte a la bouille at my grandmother's and great-great aunt's house. Their help, Edna, made this all the time. They'd call us over when the pies were done. I wasn't smart enough to actually watch the process and learn how to make what I have deemed "my favorite dessert of all time." No, of course not.

I've overheard my family ask Edna, "Can we have the recipe?" Her response was, "Child, I don't have no recipe."

Great. She's one of those people that makes great food and doesn't need a recipe.

Well look what I've got today:

Looks good doesn't it?

I had a tip. 

Recipe:

Ingredients:

tank of gasoline

Directions:

drive to Rouse's.

Edna is no longer with us, and no one got the recipe. Or the ingredients. Or the process. Or any tips. 

Rouses's will have to do for now, but what deprivation my children will have! No homemade tarte a la bouille! 

That ain't right.