Cajun Pies

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Spicy Creole Deviled Eggs
Deviled eggs are a fairly quick and easy appetizer to make. This one is just a little different ... it's Cajunized!! Photo & recipe credit: cajun delights
  1. Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, mustard, onions, Creole seasoning, and salt in separate bowl and add to the mashed yolks and mix well. Fill egg whites with yolk mixture and sprinkle with paprika. Divine!
These are what we call Sweet Dough Pies. Normally people use blackberries or figs for the filling. I wanted to try something different. I made Bouille Sweet Dough Pies. What is Bouille (pronounced Boo-yee) you ask? It’s a custard. It’s not very sweet but it is good.

Here is the recipe for the dough…

Sweet Pie Dough

1    cup of sugar

1/2 cup of Crisco (optional 1/4 cup butter and 1/4 cup Crisco)

2     eggs

1/4  cup of milk

3     cups of All Purpose Flour

4 1/2 tsp. Baking Powder

1 1/2 tsp. vanilla

Dash of cinnamon and dash of nutmeg

Cream Crisco and sugar. Add eggs and vanilla … mix well. Add flour, baking powder, cinnamon and nutmeg alternately with milk. Chill. Roll out and cut as desired.

Bouille (Custard)

3   cups of milk

2   large eggs

1   cup of sugar

1/2 cup of cornstarch

1   tsp of vanilla

Mix in a bowl, transfer to a pot and cook slowly … constantly stirring until it thickens into a custard.

I chilled my bouille for a while. It was too hot to put onto the pie dough. Put your mixture in the middle of the pie and fold over. You can do the edges any way you like. Be sure to use an egg wash to seal the edges. Once you’ve got your pies filled and sealed … bake at 350° until golden brown.

Here are the finished pies. The dough can also be used to make a cookie. Just cut the dough like you normally would for cookies.

If you try this recipe I would like to hear how they came out. I hope you enjoy!!

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