Scott's Recipe

Pies - Tarte a la Bouille (Custard)

Category: Desserts, Cakes & Pies

***Custard***
1 large can evaporated milk (Reserve can for measuring water)
1 small can evaporated milk (Reserve can for measuring water)
1 cup flour
1 cup sugar
4 eggs
1 Tbsp vanilla
1 stick butter

***Dough***
2 sticks butter
2 cups sugar
5 eggs
1 tsp vanilla
2 Tbsp baking powder
4-6 cups flour


***NOTE*** this recipe makes 3 pies. Use shallow pie pans and not deep dish.***

For the custard:
1. Empty both cans of evaporated milk into small saucepan, and add one large can of water and ½ small can of water to the pan.
2. Heat until it forms a scum on top. In a separate bowl, stir together the flour, sugar and eggs until smooth, adding some milk if necessary to thin the mixture. Pour the egg mixture into the milk mixture (cooking on stove) slowly, stirring all the while. Cook until thick, stirring rapidly so the mixture won’t get lumpy. Remove from heat. Add the vanilla and butter. Cover. Let cool for 30-45 minutes.
For the dough:
3. Cream the butter and sugar. Add the eggs one at a time. Add the vanilla. Then mix in the dry ingredients.
4. Roll out the dough and put it in 3 pie pans, saving some for the strips on top. Add the custard.
5. Roll out the remaining dough and cut into strips to place crisscrossed on top of pies. Bake at 375 degrees for about 25 minutes or until browned.