Recipes

Tar­ta La Bouie with Grilled Apples


Cajun Aces, Season 2

Skill
Intermediate
Serves
8

Prep Time
30m
Cook Time
35m
Total Time
7h 5m

Ingredients

  • Crust
  • ½ cup salted butter, cut into tablespoons
  • 1 cup sugar
  • 2 ½ cups all-purpose flour
  • 2 ½ tsps baking powder
  • ¾ tsp kosher salt
  • 1 large egg plus 1 large egg yolk
  • 1 tbsp whole milk
  • 1 tsp pure vanilla extract
  • Filling
  • 3 cups half-and-half
  • ½ cup sugar
  • 5 tbsps cornstarch
  • Seeds of one vanilla bean pod
  • 1 tsp fresh lemon zest
  • Pinch of salt
  • Apples
  • 3 apples, quartered
  • 3 tbsps melted butter
  • 2 tbsps light brown sugar

Directions

  • In a stand mixer, cream the butter and 1 cup sugar together, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
  • Whisk together flour, baking powder, and salt in a separate bowl to combine. Add flour to the mixer in 2 additions. Mix until dough comes away from the sides of the bowl. Form dough into a disk and wrap with plastic wrap. Refrigerate for at least 20 minutes to chill.
  • Meanwhile make the filling.
  • For the filling
  • Combine all of the ingredients in a saucepan. Bring slowly to a boil and stir until the mixture thickens. Simmer for 2 minutes while whisking. Remove from heat, allow to cool for a few minutes, then place a sheet of plastic wrap over the top to keep a skin from forming. Cool filling completely.
  • For the apples
  • Quarter 3 apples and add to a bowl. Drizzle with 3 tablespoons melted butter and 2 tablespoons light brown sugar and toss.
  • Add apple quarters to hot grill and cook just until lightly carmelized, about 3-4 minutes per side. Remove from grill allow to cool briefly then slice.
  • Assembly
  • Lightly flour your workspace and roll out the dough to ¼ inch thick, then carefully place in a deep dish pie pan, trim the edges then crimp. Pour in the cooled filling into the unbaked shell (you might need to whisk again to get rid of any lumps). Sprinkle top evenly with remaining 1/4 cup of sugar before baking.
  • Bake the pie at 350 degrees for 30-35 minutes, until the crust is golden brown. The custard filling will still be jiggly.
  • Remove from oven and cool. Once cool, refrigerate until well chilled and filling is set, at least 2-4 hours. Top pie with sliced apples, a big drizzle of honey, and powdered sugar.

Want to be the first to know about new recipes and exclusive savings?

Sure you do, it’s free.

Subscribe

Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

Sign up to get news and special offers



© Copyright 2018. All Rights Reserved.

Get News & Special Offers

Be the first to know about new recipes and exclusive savings.