Tarte a la Bouille Pies

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Old 28-Oct-2010
Tarte a la Bouille Pies


Sweet dough for pie shells and lattice
2 tsp baking powder and a pinch of salt
1 1/2 stick butter softened (12oz)
3/4 cup sugar
2 eggs 1/2 tsp vanilla
2 1/2 cup all-purpose flour

Pie Filling for 2 pie shells:
1 1/2 cup sugar
2/3 cup cornstarch
pinch of salt
8 egg yolks
2 tsp vanilla
3 cups milk
2 cans 12oz Pet milk

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 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.

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