Dupuy's Recipe Book Shares East Texas Favorites

In Jessica Dupuy’s book, United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State, she has this to say about East Texas: 

"Texas’ roots — as part of the Deep South — begin in East Texas. While French exploration occurred in the late 1600s, settlement didn’t really take place until the 1800s, and the food in East Texas shows influences of the French-Cajun areas of nearby Louisiana, while signature Southern flavors predominate."

The book is available on amazon.com, barnesandnoble.com, and her website, jessicadupuy.com.  Here's her recipe for East Texas apple pie.

French Apple Pie

The filling in this pie bakes to an applesauce-like consistency. It may bubble over the edges while baking, so place a sheet of aluminum foil on the bottom of the oven to catch any drips. Don’t place the pie on a baking sheet. The pie plate will stick to it because of the sugary filling. Serve with vanilla ice cream. 

Makes 8 to 10 servings.

1-1/4 cups plus 3 tablespoons all–purpose flour, divided

1/4 teaspoon plus a pinch of table salt,  divided

1/2 cup cold unsalted butter, cubed

1/4 cup ice water

3 to 3-1/2 pounds Granny Smith apples, peeled and thinly sliced

2/3 cup sugar 

1 teaspoon ground cinnamon

2 teaspoons fresh lemon juice


1 cup all-purpose flour

2/3 cup firmly packed brown sugar

1/2 cup cold unsalted butter, cubed

Pulse 1-1/4 cups flour and a pinch of table salt in a food processor 3 or 4 times or until combined. Add butter and pulse 8 to 10 times or until mixture resembles small peas. Drizzle ice water over mixture; pulse until dough clumps together. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

Preheat oven to 400 degrees. Roll dough into a 12-inch circle (about 1/8-inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Refrigerate until ready to fill.

Combine apples, sugar, cinnamon, lemon juice, and remaining 3 tablespoons flour and 1/4 teaspoon of salt. Let stand 15 minutes, stirring occasionally.

Prepare the Crumble Topping: Combine flour and brown sugar in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas.

Spoon fruit mixture into crust; sprinkle top with Crumble Topping.

Bake at 400 degrees for 20-25 minutes or until lightly browned. Reduce oven temperature to 350 degrees. Bake for 1 hour or until topping is golden brown and apples are soft and tender when pierced with a wooden pick. Shield with aluminum foil to prevent excessive browning. Serve warm with vanilla ice cream.

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