Sweet Dough Pie Recipe Louisiana

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CAJUN SWEET DOUGH



Cajun Sweet Dough image

Down in Louisiana this dough is used to make what we call Cajun Sweet Dough. The traditional filling is fig and it is made into turnovers, but it can also be used as pie crust, although it is not as flaky. It is supreme as turnover dough, for ANY kind of filling.

Provided by Julie P.

Time 15m

Yield 30

Number Of Ingredients 10

¾ cup unsalted butter, softened
1 ⅓ cups white sugar
1 teaspoon vanilla extract
1 egg
4 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)

Steps:

  • Sift together the flour, baking powder, and salt. Set aside.
  • In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
  • Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
  • To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
  • Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 26.8 g, Cholesterol 18.7 mg, Fat 5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 9.2 g

LOUISIANA MUD PIE



Louisiana Mud Pie image

Provided by Sandra Lee

Categories     dessert

Time 6h20m

Yield 10 servings

Number Of Ingredients 6

1/2 cup caramel topping
1 tablespoon bourbon
1 (9-inch) chocolate wafer pie crust
2 pints coffee ice cream, softened
1/2 cup chocolate chips, divided
1/2 cup pecans, finely chopped

Steps:

  • In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool.
  • To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.
  • Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours.
  • For easy slicing, run knife under hot water.

SWEET DOUGH FOR PIES



Sweet Dough for Pies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One 9 inch pie

Number Of Ingredients 12

1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
  • mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible.
  • Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
  • Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
  • Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
  • Variations:
  • SPICE CRUST:
  • Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
  • COCOA DOUGH:
  • Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES)



Sweet Dough Crust (For Tarts and Individual Pies) image

Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 2h20m

Yield 12 Tarts

Number Of Ingredients 28

2 cups sugar
1 cup butter (2 sticks)
4 eggs
4 teaspoons baking powder
4 1/2 cups flour
flavoring, : (#1)
1 teaspoon imitation vanilla butternut flavoring
flavoring, : (#2)
1 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground
1 (17 ounce) can grated coconut in heavy syrup (Brand, Ancel)
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
2 cups blackberries, crushed
1/2 cup sugar (may need 3/4 if berries aren't very sweet)
1 tablespoon butter
1 teaspoon lemon juice
2 tablespoons cornstarch
1/4 cup water
1 (16 ounce) bag peaches, frozen sliced (not sweetened)
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 tablespoon butter
1 teaspoon lemon juice
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Dough:.
  • In mixing bowl beat sugar and butter until light and fluffy.
  • Add eggs and whichever flavorings you choose, mixing well.
  • Combine baking powder and flour and slowly add to butter mixture beating until combined.
  • Divide dough into two discs and wrap in waxed paper.
  • Refrigerate for 2 hours.
  • Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
  • Cut 4" circles from dough.
  • Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
  • Fold over to create a semi-circle and gently press dough together to seal.
  • Crimp edges using the tines of a fork.
  • Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
  • Cool on wire rack.
  • Fillings:.
  • Whichever filling you decide to use the steps are basically the same.
  • Combine all ingredients except cornstarch and water.
  • Cook over low heat for about 30 to 45 minutes.
  • Combine cornstarch in cold water and add to filling mixture.
  • Bring to a boil and cook 2-3 minutes or until slightly thickened.

Nutrition Facts : Calories 609.4, Fat 20.6, SaturatedFat 12.2, Cholesterol 118.8, Sodium 275.7, Carbohydrate 100.3, Fiber 3.2, Sugar 58.9, Protein 7.8

LEMON CAJUN SWEET DOUGH PIES



Lemon Cajun Sweet Dough Pies image

Categories     Egg     Dessert     Bake     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 sweet dough pies

Number Of Ingredients 20

For sweet dough
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups sugar
2 large eggs
2/3 cup milk
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1/4 cup milk
2 large egg yolks
2 teaspoons unsalted butter
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest

Steps:

  • Make sweet dough:
  • Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
  • Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm. Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.
  • Make filling:
  • In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.
  • Preheat oven to 375°F. and lightly butter 2 baking sheets.
  • Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
  • Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).

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