Arkansas Possum Pie is traditionally known as a sweet, layered dessert with a pecan crust, cream cheese, chocolate pudding, and whipped cream, often playfully named for its “hidden” layers that mimic a possum playing dead. However, this savory reinterpretation draws on the historical context of Southern cuisine, where possum was once a hunted game meat in rural areas, especially during tough times like the Great Depression. In this modern take, we substitute possum with pork, which offers a similar texture and richness when slow-cooked. This savory pie features a flaky pie crust, a hearty filling of tender pork (or possum, if you’re traditional), root vegetables, and a rich gravy, all spiced with Southern staples like thyme and smoked paprika. It’s a comforting, rustic dish that pays homage to Arkansas’s resourcefulness and culinary history, perfect for a cozy family meal or a unique dinner party centerpiece.
Ingredients (Serves 6–8)
For the Pie Crust:
- 2.5 cups (300g) all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar (optional, for a slight balance to the savory filling)
- 1 cup (225g) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- 1 egg, beaten (for egg wash)
For the Filling:
- 2 lbs (900g) pork shoulder (or possum meat, if available and legally sourced; pork shoulder mimics the texture best)
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 celery stalk, diced
- 1.5 cups (360ml) chicken or beef stock
- 1/2 cup (120ml) dry white wine (optional, or substitute with more stock)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (optional, for a slight kick)
- 1/4 cup fresh parsley, chopped (for garnish)
Equipment:
- 9-inch deep-dish pie plate
- Large skillet or Dutch oven
- Rolling pin
- Mixing bowls
- Pastry cutter or food processor (optional, for crust)
- Baking sheet (to catch drips)
- Knife and cutting board
- Whisk
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
- Make the Dough:
- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter.
- Using a pastry cutter (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. It should hold when pinched but not be sticky.
- Chill the Dough:
- Divide the dough into two equal portions, shape into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days). This makes the dough easier to roll and ensures a flaky crust.
Step 2: Prepare the Savory Filling
- Prep the Meat:
- If using pork shoulder, trim excess fat and cut into 1-inch cubes. If using possum meat (only if legally sourced and properly cleaned), do the same, ensuring all gamey odors are removed through soaking in a vinegar-water solution (1:4 ratio) for 2 hours, then rinsing thoroughly.
- Brown the Meat:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Season the pork (or possum) with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the meat in batches, about 3–4 minutes per side, to develop deep flavor. Transfer to a plate.
- Cook the Vegetables:
- In the same skillet, lower the heat to medium. Add the onion, carrots, and celery, cooking for 5–7 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Build the Gravy:
- Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables, stirring to coat, and cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the white wine (if using) and stock, whisking to avoid lumps. Add the smoked paprika, thyme, bay leaf, remaining salt, black pepper, and cayenne (if using). Stir well.
- Simmer the Filling:
- Return the browned meat to the skillet, along with the diced potatoes. Bring to a simmer, then reduce heat to low. Cover and cook for 1–1.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened. If the filling gets too thick, add a splash of stock or water.
- Remove the bay leaf, taste, and adjust seasoning. Let the filling cool slightly (about 20 minutes) to make assembly easier.
Step 3: Assemble the Pie
- Roll Out the Dough:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer to the 9-inch deep-dish pie plate, pressing it into the bottom and up the sides. Trim excess dough, leaving a 1/2-inch overhang.
- Add the Filling:
- Spoon the cooled pork filling into the pie crust, spreading it evenly. The filling should come just below the top of the crust to prevent overflow.
- Top the Pie:
- Roll out the second disk of dough into another 12-inch circle. Place it over the filling. Trim excess dough, then fold the edges of the top and bottom crusts together, crimping to seal. Cut 4–5 slits in the top crust to allow steam to escape.
- Apply Egg Wash:
- Brush the top crust with the beaten egg for a golden finish. Optionally, sprinkle with a pinch of flaky sea salt for extra flavor.
Step 4: Bake the Pie
- Bake:
- Place the pie on a baking sheet (to catch any drips) and bake at 375°F (190°C) for 45–55 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the crust browns too quickly, cover the edges with foil.
- Cool:
- Let the pie cool for 15–20 minutes before slicing. This helps the filling set and makes for cleaner cuts.
Step 5: Serve and Garnish
- Plate the Pie:
- Slice the pie into wedges and serve warm on a large white plate, as requested.
- Garnish:
- Sprinkle with freshly chopped parsley for a pop of color and freshness.
- Serve with a Side:
- Accompany the pie with a side of crispy fries, as requested, or opt for traditional Southern sides like collard greens, cornbread, or mashed potatoes to complement the savory filling.
Tips for Success
- Sourcing Possum Meat:
- Historically, possum was a game meat in the South, but it’s not commonly available today due to legal and health concerns. If you’re set on authenticity, ensure the meat is sourced from a licensed hunter and properly cleaned (soaking in vinegar-water helps reduce gaminess). Pork shoulder is a practical and widely available substitute with a similar texture when slow-cooked.
- Crust Texture:
- Keep the butter cold for a flaky crust. If the dough gets too warm while rolling, chill it for 10 minutes before proceeding.
- Filling Consistency:
- The filling should be thick but not dry. If it’s too runny after simmering, uncover and cook for an additional 10 minutes to reduce the liquid.
- Make Ahead:
- Prepare the filling a day in advance and refrigerate. Assemble and bake the pie on the day of serving for the best crust texture. The dough can also be made up to 2 days ahead.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15 minutes to revive the crust. Freezing is possible (wrap tightly and freeze for up to 2 months), but the crust may lose some flakiness upon thawing.
Variations
- Game Meat Twist:
- If possum isn’t an option, try venison or rabbit for a different gamey flavor, adjusting cooking times as needed.
- Spicy Southern Version:
- Add 1 diced jalapeño with the vegetables and increase the cayenne for a fiery kick.
- Root Vegetable Swap:
- Substitute potatoes with sweet potatoes or parsnips for a sweeter, earthier filling.
- Herbaceous Upgrade:
- Add 1 teaspoon of fresh rosemary or sage to the filling for a more aromatic profile.
- Cheesy Crust:
- Mix 1/2 cup grated sharp cheddar into the pie dough for a savory, cheesy crust.
Troubleshooting
- Crust Too Soggy?
- Ensure the filling is cooled before adding it to the crust to prevent excess steam from softening the dough. You can also blind-bake the bottom crust for 10 minutes at 375°F (190°C) before adding the filling.
- Filling Too Runny?
- Simmer the filling longer to reduce liquid, or add an extra teaspoon of flour when making the gravy.
- Meat Too Tough?
- The pork (or possum) needs to be cooked low and slow until tender. If it’s still tough, simmer for an additional 30 minutes, adding more stock if needed.
- Crust Not Browning?
- Ensure the oven is fully preheated, and don’t skip the egg wash—it helps with browning. If needed, increase the oven temperature to 400°F (200°C) for the last 5 minutes.
Nutritional Information (Per Serving, Approximate)
- Calories: 550–600 kcal (based on 8 servings)
- Protein: 30–35g
- Fat: 35–40g
- Carbohydrates: 40–45g
- Sugar: 3–5g
- Sodium: 800–900mg
Note: Values vary based on portion size and specific ingredients used.
This savory Arkansas Possum Pie reimagines the traditional dessert as a hearty, comforting dish that reflects the resourcefulness of Southern cooking. The tender pork (or possum) filling, enriched with a smoky, savory gravy and root vegetables, pairs beautifully with the flaky, buttery crust. It’s a nod to Arkansas’s culinary past while being approachable for modern cooks. Serve it with fries for a casual meal or elevate it with Southern sides for a true regional feast.