ROUSES.COM
31
Rouses—TARTE-A-LA-BOUILLE PIE
by Chef Chaya, Rouses Bakery Director
WHAT YOU WILL NEED
2 cups Rouses whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise
¾ cup sugar
1 egg + 2 egg yolks
6 tablespoons cornstarch
2 teaspoons vanilla extract
4 tablespoons butter
Sweet pie crust, recipe follows
1 egg white, lightly beaten
HOW TO PREP
Warm milk, cream and vanilla bean in a heavy saucepan over medium heat. When
milk reaches a simmer, remove from heat and allow to rest for at least 15 minutes.
Return to stove and bring back to a simmer. Do not boil.
Combine sugar, egg, egg yolks and cornstarch in a large bowl and whisk until pale
yellow and sugar and cornstarch are thoroughly incorporated. Temper 1 cup of
the hot milk mixture into the egg mixture and whisk to combine. Repeat until all
ingredients are combined. Pour milk and egg mixture into heavy saucepan and cook
over medium heat, stirring constantly, until thick and smooth, about 5 minutes.
Remove from the heat and allow to cool for about 10 minutes. Whisk in the butter,
place a piece of plastic wrap directly on the surface of the custard to prevent a skin
from forming, and set in the refrigerator for about 10 minutes so it can cool completely.
While the custard is chilling, prepare the pie crust dough according to recipe. Allow it
to rest, refrigerated, for at least 1 hour.
Dust a clean surface with flour and with a lightly floured rolling pin, roll the dough
out to a thickness of
⅛
-inch and fit into a deep-dish pie pan. Trim the edges and
crimp decoratively if desired. Refrigerate for at least 20 minutes.
Roll out extra dough for pie lattice.
Preheat the oven to 350 degrees F.
Spoon custard mix over crust and lay dough lattice over pie. Bake for 45 minutes,
or until the pie crust is light golden around the edges. Remove from oven. Using
a pastry brush, lightly brush the crust of the pie with some of the egg white then
return to the oven. Bake the pie until the crust has a nice shine. Remove from the
oven and allow to cool on a wire rack. Chill thoroughly before serving.
Basic Sweet Crust
WHAT YOU WILL NEED
3 cups all-purpose flour
4 tablespoons sugar
1 teaspoon Rouse salt
8 ounces (1 stick) cold butter, cut into ¼-inch pieces
4 tablespoons solid vegetable shortening
4 to 5 tablespoons ice water
HOW TO PREP
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the
butter and shortening until the mixture resembles coarse crumbs, no lumps. Add
2 tablespoons of the ice water and work with your fingers until the water is
incorporated. Add more water as needed to make a smooth dough, with no lumps
but be careful not to over-mix. Transfer the dough to a sheet of plastic wrap, wrap
tightly, and let rest in the refrigerator for at least 1 hour.
more
RECIPES
TEMPERATURE
Set your oven temperature no lower
than 325 °F. If your turkey does not
have a pop up timer, you will need
to check the internal temperature
with a food thermometer. A whole
turkey is safe to eat when cooked
to a minimum internal temperature
of 165 °F. Check the internal
temperature in the innermost part of
the thigh and wing and the thickest
part of the breast.
Rouses complete holiday turkey and ham
dinners come with your choice of
apple or pumpkin pie.
Rouses Chocolate Cake
IN OUR BAKERY NOW
Southern Comforts
We bake every local favorite, including
my favorite, pecan, which is made with
100% local pecans. We also have a sweet
selection of cakes and pastries for your
holiday table.
—Chef Chaya, Rouses Bakery Director
Holiday Turkey Tip
