This recipe was shown to me by a sweet little lady named Amy Elmer in Hackberry, Louisiana.
She was the head cook in the kitchen at Hackberry Rod and Gun Club, and was kind enough to allow me and the film crew from the Academy Outdoors Television show to shoot a few episodes in her kitchen between the waves of hunters coming through for lunch and dinner.
Boy, howdy, you should have seen the massive pots of gumbo and Etoufee they prepared. Awesome. Anyway this was a favorite pie recipe of Amy’s, and I have made it several times. It is without a doubt the best pie I have ever tasted, and it’s not that difficult to make. I hope you will enjoy it too!
- 1 package – Pillsbury’s pie crust – 2 pieces top and bottom – set out for 20 minutes before opening to make handling easier
- 1 glass pie pan
- 2 cups pecans – chopped coarsely
- 2 cups – dark brown sugar
- 6 apples- Brae burn or any other firm and juicy variety- peeled , cored and sliced thin
- 2 1/2 Tablespoons- flour
- 1/2 tspn – cinnamon
- 1 cup sugar
- pinch of nutmeg
Preheat oven to 350 degrees
Place a double large sheet of foil under pie pan rack-the juices will tend to bubble out of the shell
Line the inside of the pie pan with butter
Place the pecans in the bottom of the pan
Now- place the brown sugar on the pecans and gently pat down
Place the first pie shell over the brown sugar and pecans and be sure to make the shell hang over the edge of the pan slightly
Place the flour, sugar, cinnamon and nutmeg in a large bowl and stir together well
Sprinkle the dry mixture over the sliced apples, and stir gently to combine
Place the apples in the pan on top of the first pie shell (careful it’s a lot of apples and it will look really high but it’s OK)
Add the other pie shell and pinch the edges of the two crusts together
Cut a few slits in the top of the pie to allow the steam to escape during baking
Bake for 1 hour and 30 minutes
Then – remove and carefully place a plate on the top of the pie and flip over onto the plate
Lift off the pie shell carefully scraping any pecan bits over the top of the pie.
Allow the pie to sit and cool for a minimum of 45 minutes before slicing.
The Texas Gourmet