Belly Buttons or in Acadian, Bourriques

Belly Buttons or in Acadian, Bourriques

These pastries, which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pets de soeurs (literally, nun’s fart), they are also called Rosettes, Rondelles, Hirondelles, Bourriques de vieilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women’s Belly Buttons, Nun’s Belly Buttons and Virgin’s Belly Buttons).

Crust
3 cups (750 ml) flour
2 tbsp. (30 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) sugar
½ cup (125 ml) lard
1 cup (250 ml) milk

Filling
2 tbsp. (30 ml) butter, softened to spread on pastry
1 cup (250 ml) brown sugar

Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.

Butter the dough with soft butter, cover with ¼ inch (6 mm) of brown sugar. Roll the dough like a jelly roll and slice into circles about ½ inch (15 mm) thick.

Bake at 375 F for about 30 minutes or until the Bourriques are golden brown.

As always, comments and suggestions are ALWAYS welcome

Deep Dish Apple Pie

Deep Dish Apple Pie

The finished product, smells sooo good.

Prior to going into the oven

Portion size 8

Ingredients

Pastry:

3/4 cup (175 mL) shortening
3 tbsp (45 mL) butter, softened
2-1/4 cups (550 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) Ice water

Filling:

8 cups (2 L) thinly sliced peeled tart apples, (2-1/4 lb/ 1. 12 kg)
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) granulated sugar (I use 1/4 cup white sugar and 1/4 brown sugar)
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
3 Tbsp Butter

Directions

Pastry

1. Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture.

2. Add water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes

Filling

1. Toss all ingredients except butter together and set aside.

2. Preheat oven to 400 °F.

3. On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and dot top with butter.

4. Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape.

5. Bake for 50 minutes until filling is bubbling. Cool pie for at least an hour before slicing.

Click on the video above to see me making the pie.  If you like the video, click on the YouTube icon to view it on your larger screen.  Please subscribe and like my video.

As always, comments and suggestions are ALWAYS welcome.