I bought an apple pie at Achatz Pies yesterday and spotted their pie crust dough in their cooler. Hmmm, I thought, bet that would work for my Tarte au Sucre, a French-Canadian staple at holiday time. I didn't have a family recipe so I searched the Internet. Such a variety of ingredients and techniques! I settled on two recipes that both required heating the filling before baking. We'll see which version tastes better! I tried making one a few years ago and it just didn't set up properly so it was very sloppy. It should be about the consistency of pecan pie filling. Looking forward to giving it a try. I'm hoping to make it a tradition at our family gatherings -- trying to keep my Dad's heritage alive.The pies are cooling and I just need to get myself ready to go now. I'm heading over to my nephew's home for a great meal and fellowship. Holly, Mike and Denver will be there early as they make their rounds to four different homes! Something tells me they'll have a different plan for Christmas.