Tarte à La Bouille Louisiana Cookin Recipes
TARTE A LA BOUILLE PIES
These French pies are wonderful. I will admit that I have not been brave enough to try making these yet, but they are a Cajun "staple" when it comes to desserts.
Provided by Paula S. @louegirl
Categories Pies
Number Of Ingredients 15
Steps:
- SWEET DOUGH FOR 2 PIE SHELLS AND LATTICE: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into 1 inch strips for topping the pies with lattice.
- PIE FILLING FOR 2 PIE SHELLS: Mix all ingredients (sugar, cornstarch, salt,egg yolks,vanilla,& milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken. Remove from heat and let stand until it gets like a pudding consistency, then pour into pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg-whites just before you put it into the oven. Bake at 325 degrees for 20 minutes or until light brown. Let it cool before cutting and serving.
TARTE A BOUILLIE (FRENCH CUSTARD PIE)
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
Provided by Kim D.
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Nutrition Facts : Calories 317.7, Fat 11.8, SaturatedFat 3.5, Cholesterol 83.6, Sodium 142.9, Carbohydrate 46.9, Fiber 0.8, Sugar 25.3, Protein 6.1
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- Whisk together first 3 ingredients in a large Dutch oven. Whisk in eggs, milks, and half-and-half. Add 2 tablespoons butter; place over medium heat. Cook, whisking rapidly and constantly, 18 minutes or until mixture thickens and coats the back of a spoon. (Do not boil.) Remove from heat; stir in 2 teaspoons vanilla. Set aside to cool.
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- Set Dutch oven containing custard in a large bowl of ice water. Stir for about 3 minutes or until mixture is completely cooled. Pour 4 1/3 cups custard into bottom crust, reserving and chilling remaining custard for other uses. Immediately, arrange dough strips in a lattice pattern on top of pie. Seal strips to bottom crust. Bake at 350° for 45 minutes. Cool completely. Store in refrigerator.
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