Happy Sunday gang! It’s Texas pie day!
I’m super thrilled to finally reveal this recipe, so grab a cup of coffee and get in this kitchen!
If you follow me on social media you know that I came across a photo of this pie on a Texas women’s group on facebook around Thanksgiving, and promptly fell in love. Who wouldn’t?! It’s adorable!
I started referring to it as Texas Pie and thus it shall be named forevermore.
Well, I never did track down the original author, so as promised, I whipped up a new recipe that we could all enjoy.
This recipe took a little longer to hack (because I was committed to making it from scratch), but after 5 failed pies I discovered that homemade pie filling will not work. The fresh fruit weeps and destroys the design. The fruit filling needs to be a dry jelly to maintain the structural integrity during baking. In short— it can’t contain water, which homemade pie filling surely contains in the form of fresh fruit juices.
So finally I began to play with canned and jarred pie fillings, trying different brands until I found a winner. I enjoyed name brands from the east coast for the blueberry filling, but the store brand for the apple and cherry filling was pretty dang good. Also worthy of mention, the name brand pie fillings such as William Sonoma and Cracker Barrel are terrific if you can find them.
So, take heed and use prepared pie filling for your Texas pie!
Here is the cookie cutters you’ll need! They also have the Texas cookie cutter at HEB stores.
Follow my instructions precisely and you’ll nail this design on your first shot!