Southern Possum Pie Recipe

Ingredients

Opossums

The key to making a delicious Southern-style possum pie lies not only in its rich history but also in the specific ingredients used, particularly the star of the show: the opossum.

Opossums are North America’s only marsupial and have become an integral part of Southern cuisine, often appearing in dishes like possum pie.

The typical recipe involves slow-cooking a whole opossum in a mixture of spices, such as thyme and rosemary, to infuse the meat with flavor. The most common method is braising, where the opossum is cooked in liquid over low heat for several hours.

The traditional Southern recipe also calls for an assortment of aromatics, including onions, carrots, celery, and bay leaves, which add depth to the dish.

The filling is often thickened with a roux or a mixture of all-purpose flour and fat, such as butter or oil. This helps to maintain the sauce’s consistency throughout the cooking process.

In addition to the opossum and aromatics, Southern Possum Pie also typically includes other key ingredients like sausage, often made from ground meat and spices, which adds a savory flavor to the dish.

The filling is then poured into a pie crust, usually made from all-purpose flour and shortening or lard. The pie’s crust serves as both a container for the filling and an additional layer of texture and flavor.

1 mediumsized opossum (Virginia opossum, Didelphimorphia virginiana)

The key ingredients for this traditional Southern dish include a medium-sized Virginia opossum (Didelphimorphia virginiana), which serves as the main protein source. It’s essential to note that while opossums are often considered pests, they can be safely consumed and provide a rich source of nutrition.

Other essential ingredients for this recipe include:

• Lard or vegetable shortening: This will be used as the cooking fat for the pie crust and to baste the opossum during baking.

• All-purpose flour: Used to thicken the gravy and coat the opossum in a crispy layer.

• Vegetable oil or bacon drippings: These will be used for frying the onions, celery, and bell peppers that accompany the opossum.

• Milk or heavy cream: Used to enrich the filling and create a smooth, creamy texture.

• Seasonings: A blend of salt, black pepper, paprika, cayenne pepper (optional), and thyme will be used to flavor both the opossum and the gravy.

• Canned or fresh vegetables: Chopped bell peppers, onions, celery, and tomatoes can add depth and texture to the filling.

A medium-sized Virginia opossum typically weighs between 8-12 pounds (3.6-5.4 kilograms) when ready for consumption, with an average length of approximately 25 inches (63 centimeters), including their prehensile tails. It’s crucial to choose a healthy opossum that is free from any signs of disease or injury.

Before preparing the opossum for cooking, it’s necessary to clean and gut it thoroughly. This involves removing the innards, rinsing the cavity under cold running water, and patting the skin dry with paper towels to prevent bacterial growth. It’s also essential to handle the opossum safely and humanely throughout this process.

With all these ingredients in hand, you’re ready to start preparing the Southern Possum Pie Recipe!

1 tablespoon of olive oil

Olive oil is an essential ingredient in many Southern dishes, including our recipe for Southern Possum Pie.

In this context, 1 tablespoon of olive oil serves as a crucial component that enhances both flavor and texture.

When using olive oil in baking, especially with savory ingredients like possum, it’s not uncommon to opt for a lighter hand due to its robust flavor profile.

This tablespoon amount should be sufficient to lightly brush the pie crust before adding the filling mixture.

The mild fruitiness of olive oil pairs well with the rich flavors of possum and spices in the pie, making it an excellent choice for this traditional Southern recipe.

Salt and pepper to taste

Southern cuisine is renowned for its bold flavors and hearty dishes, none more iconic than the humble possum pie. This beloved recipe has been passed down through generations, with each household adding their own twist to create a truly unique culinary experience.

For those looking to try this Southern staple, we’ll break down the essential ingredients required to bring this delightful dish to life. The foundation of any good possum pie lies in its protein source – and that’s where our star ingredient, ground possum meat, comes into play.

This is often sourced from local wildlife, typically a Virginia opossum, which is then cleaned and processed into a rich, savory mixture. The key to success here is using the freshest, highest-quality possum meat available. Look for suppliers that offer sustainably sourced products or consider hunting yourself – just be sure to follow proper safety protocols.

Now that we have our protein in place, let’s talk about the supporting cast of ingredients: onions, garlic, bell peppers, and celery. These aromatics add depth and complexity to the dish, providing a delicious contrast to the tender possum meat.

Chopped onion adds a pungent flavor, while sautéed garlic provides a subtle yet unmistakable hint of nuttiness. Bell peppers bring a pop of color and sweetness, while celery contributes a fresh, herbaceous note that cuts through the richness.

Beyond these essential ingredients, we have spices and seasonings that elevate our possum pie to new heights. Salt and pepper are staples in any kitchen, but when used “to taste,” they can make all the difference. This allows cooks to adjust seasoning on a whim – whether it’s adding an extra pinch of salt or a few grinds of pepper to bring out the flavors.

Of course, no discussion of possum pie would be complete without mentioning the role of fat and oil in the cooking process. Lard or vegetable shortening are classic choices for frying the onions and garlic, while also adding moisture and flavor to the dish as it cooks.

Last but certainly not least, let’s talk about the binders – flour, breadcrumbs, or even crushed crackers – that help hold our possum filling together. These add texture and body to the pie, creating a satisfying crunch that complements the tender meat perfectly.

Pie Filling

The filling of the Southern Possum Pie is made with a mixture of ingredients that are traditionally used to make meat pies.

The first ingredient is possum, which is the main source of protein in the pie. The possum can be hunted or obtained from a local butcher. It’s then skinned, boned, and cut into small pieces to prepare it for cooking.

Next, the possum is browned in a skillet with some oil until it’s lightly cooked. This helps bring out the flavor of the meat and gives it a nice texture.

The other ingredients used to make the filling include onions, garlic, salt, pepper, and sometimes even bell peppers or mushrooms. These are sautéed together with the possum to create a flavorful mixture.

Some recipes also call for adding a small amount of flour to thicken the filling and help it hold its shape inside the pie crust.

The mixture is then seasoned with herbs such as thyme, rosemary, or oregano, depending on personal preference. These herbs add depth and complexity to the flavor of the filling.

After cooking the filling for a while, it’s allowed to cool completely before being placed inside a pie crust made from lard or butter and pastry dough.

The pie is then baked in the oven until the crust is golden brown and the filling is hot and bubbly. This can take anywhere from 30 minutes to an hour, depending on the size of the pie and the temperature of the oven.

1 large onion, chopped

Freshness matters when it comes to chopping an onion for Southern Possum Pie, as the flavor and texture can make a big difference in the final dish.

The onion should be large, which typically weighs around 1-2 pounds (0.5-1 kg) depending on the variety and how much it has been watered.

To chop the onion, start by peeling off the outer layer to remove any blemishes or bruises that may affect its flavor and texture.

Next, place the onion root-side down on a cutting board and locate the natural lines where the layers of the onion separate.

Cut along these lines using a sharp knife, starting from one end of the onion and working your way around the circumference in a circular motion. This will help to create even, thin layers of the onion that are easy to chop.

Once you have made the initial cut, you can proceed to chop the individual layers into smaller pieces using a combination of cutting motions and rocking the knife back and forth to break down the cells.

A good chopping technique is key to getting the right texture for your onion. You want the pieces to be small enough to distribute evenly throughout the pie filling, but not so fine that they become mushy or unappetizing.

As a general rule of thumb, aim for onion pieces that are around 1/4 inch (6-8 mm) in size. This will give you a good balance between flavor and texture without overpowering the other ingredients in your Southern Possum Pie.

Some popular varieties of onions to use for this recipe include Yellow Granex, Vidalia, and Texas Sweet, which are all known for their sweet and mild flavor.

Remember that the type of onion you choose will affect the overall flavor and texture of your pie. For example, if you prefer a milder onion flavor, you may want to opt for a sweeter variety like Vidalia or Texas Sweet.

Tips for chopping onions:

* Use a very sharp knife to minimize tearing the onion and reduce eye irritation.
* Chill the onion in the refrigerator for 30 minutes before chopping to reduce tear-inducing enzymes.
* Cut the onion under cold running water to help reduce tear production.
* Avoid breathing in while cutting the onion, as the released gas can irritate your eyes and respiratory system.

2 cloves of garlic, minced

The ingredient ‘2 cloves of garlic, minced’ is a crucial component in many recipes, including the classic Southern dish, possum pie. To understand its significance and proper preparation, it’s essential to break down what each element means.

In this context, ‘garlic’ refers to the edible bulb belonging to the lily family, typically grown underground. It has a pungent flavor and aroma, often used to enhance or add depth to various dishes.

‘2 cloves of garlic’ specifies the exact quantity required for the recipe. In culinary terms, a clove is an individual segment or scale found on the outer layer of the garlic bulb. Two cloves would be equivalent to about 1-2 teaspoons of minced garlic, depending on how finely it’s chopped.

‘Mincing’ refers to the process of cutting or chopping food into very small pieces, often using a knife or specialized tool like a chef’s mandoline. This technique is crucial for releasing the natural oils and flavors from ingredients like garlic, making them more accessible and potent in dishes.

When working with 2 cloves of minced garlic in the context of Southern Possum Pie, it’s likely being used to add a savory flavor profile that complements the richness of the possum. The combination of aromatics – possibly including onion, herbs like thyme or rosemary, and spices – would be sautéed until softened, then incorporated into the filling along with other ingredients.

As the dish cooks, the flavors from these ingredients meld together, creating a harmonious balance of savory, sweet, and umami notes that define the essence of Southern cuisine. The use of 2 cloves of minced garlic in this recipe is just one example of how a simple yet crucial component can elevate the overall flavor experience of a traditional dish.

1 cup of diced carrots

The key ingredient to a classic Southern Possum Pie is undoubtedly the diced carrots that form the foundation of this beloved dish. A standard 1 cup serving of diced carrots provides a crucial base for the pie’s flavor and texture, adding a sweet and crunchy element to each bite.

When selecting the perfect carrots for your Southern Possum Pie, it’s essential to choose fresh, firm, and preferably locally-sourced produce. Organic options are also highly recommended, as they tend to offer superior taste and nutritional benefits compared to their non-organic counterparts.

To ensure the best results, be sure to dice the carrots into uniform pieces of approximately 1/4 inch in thickness. This allows them to cook evenly throughout the pie, absorbing all the rich flavors and seasonings that make this dish so iconic.

One cup of diced carrots typically yields around 5-6 medium-sized carrots, depending on their size and shape. If you’re using baby carrots or smaller varieties, you may need to adjust your measurement accordingly to ensure you have enough for the recipe.

Remember that the beauty of Southern Possum Pie lies in its versatility – feel free to experiment with different types of carrots, such as sweet potatoes or parsnips, to create unique flavor profiles and textures. However, classic diced carrots remain a timeless choice that’s sure to elevate your dish to new heights.

By incorporating this fundamental ingredient into your Southern Possum Pie recipe, you’ll be well on your way to creating a mouth-watering masterpiece that will delight even the most discerning palates. Happy cooking!

1 cup of diced potatoes

The ingredients for this traditional Southern Possum Pie recipe are listed below, and one essential component is 1 cup of diced potatoes.

The type of potato used in possum pie typically varies by region, but Russet or Idaho work well as they yield a light and fluffy texture when cooked.

Here’s a breakdown of the steps to dice these potatoes:

• Select a firm potato with no soft spots or bruises.
• Rinse the potato under cold running water to remove any dirt or debris.
• Pat the potato dry with paper towels to remove excess moisture.
• Peel the potato using a vegetable peeler, starting from one end and working your way around.
• Place the peeled potato on a cutting board and use a sharp knife to cut it into large chunks.
• Then, dice these chunks into smaller pieces that are roughly uniform in size. This is typically about 1/4 inch (6 mm) cubes.

The diced potatoes will add a delightful texture contrast to the possum pie filling and help balance out its rich flavors.

1/4 cup of allpurpose flour

The ingredients for a traditional Southern Possum Pie recipe are quite specific and call for some unique items, but one essential component is 1/4 cup of all-purpose flour.

This type of flour serves as a thickening agent in the filling and also helps to create a smooth texture for the overall dish. The flour should be measured out carefully using dry measuring cups or spoons, and it’s best to use an all-purpose flour that has not been sifted previously.

Some people may choose to substitute all-purpose flour with cake flour or pastry flour in certain recipes, but for a traditional Southern Possum Pie, the all-purpose variety is preferred due to its robust nature and ability to hold its shape when cooked.

To incorporate the 1/4 cup of all-purpose flour into your recipe, start by combining it with a small amount of fat (such as butter or lard) in a saucepan over medium heat. This mixture will form the foundation for the filling, which is then typically flavored with ingredients like onions, garlic, and herbs.

When choosing an all-purpose flour for your Southern Possum Pie recipe, consider opting for a high-quality brand that has been milled from soft winter wheat, such as White Lily or Bob’s Red Mill. These brands are known for their light texture and neutral flavor, making them ideal for baked goods and sauces.

Some popular types of all-purpose flour include:

• Bob’s Red Mill All-Purpose Flour
• White Lily Unbleached All-Purpose Flour
• C & H All-Purpose Flour

When measuring out the 1/4 cup of all-purpose flour, be sure to use a digital kitchen scale or a dry measuring cup for accurate results. This will ensure that your Southern Possum Pie turns out with the perfect texture and consistency.

1 teaspoon of paprika

Main Course Ingredients:

Southern Possum Pie is a traditional dish that originated from the southern United States, and it’s made with a variety of ingredients including:

• 1 pound possum meat, cut into small pieces (wild or domestic)
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for some heat)
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 cup heavy cream

Pie Crust Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

Paprika is a spice made from ground dried fruit of the sweet or bell pepper plant. It adds a deep red color and a mild, earthy flavor to the dish. In this recipe, it’s used in combination with other spices to season the possum meat.

Note: Depending on the region, some recipes may use paprika as the main spice or substitute it with other ingredients like chili powder or cumin. However, traditional Southern Possum Pie recipes typically include paprika in the spice blend.

Cooking the Opossum

Braising the Opossum

Opossums are not typically considered a traditional or common ingredient in most cuisines, but they are edible and can be prepared in various ways.

In the Southern United States, opossums have been used as a food source for many years, particularly among rural communities where game meat was scarce. The most well-known way to prepare opossum in this region is through a dish called possum pie.

Cleaning and Preparation

To begin, it’s essential to clean the opossum thoroughly. This involves removing any entrails and washing the animal under cold water to remove dirt and debris.

Next, pat the opossum dry with paper towels to prevent excess moisture from affecting the cooking process. Cut the opossum into smaller pieces or strips, depending on personal preference for cutting or cubing it.

Curing

In Southern traditions, opossums were often cured in salt before being cooked. To cure an opossum, rub it with a mixture of salt, black pepper, and any other desired spices (such as paprika or cayenne) to cover all surfaces evenly.

Braising the Opossum

To braise the opossum, you’ll need a Dutch oven or heavy pot with a lid. Add 2-3 tablespoons of oil (such as bacon fat or vegetable oil) over medium heat and sauté any aromatics like onions, garlic, and celery until softened.

Cooking Methods

There are several ways to cook the braised opossum, but the most common method is to:

• brown the opossum pieces on all sides in the pot before adding any liquids; and then

• add a liquid such as stock or wine to cover the meat, bringing it to a boil and then reducing heat to a simmer.

Cooking Times

The cooking time will depend on the size of the opossum pieces and your desired level of tenderness. As a general rule:

• for smaller, bone-in pieces, cook for about 1-2 hours over low heat;

• for larger or boned pieces, cook for around 2-3 hours.

Adding Flavorings

During the cooking process, you can add various flavorings such as:

• herbs and spices;

• sweet potatoes or carrots for added sweetness;

• tomatoes for acidity.

Pie Making

To make possum pie, cook the braised opossum pieces as described above. Once cooked, let it cool completely and then proceed to make the filling for your chosen type of pie (e.g., a classic meat pie or a Southern-style fruit pie).

Preheat oven to 300°F (150°C)

Cooking the opossum is a crucial step in preparing the delicious Southern Possum Pie Recipe. To begin, ensure that the oven is preheated to 300°F (150°C). This low temperature helps to tenderize the opossum meat and infuse it with flavors.

Next, season the cleaned and dressed opossum with a mixture of salt, black pepper, and your preferred herbs. Some traditional options include thyme, rosemary, or sage. You can also add a pinch of paprika for extra flavor.

Rinse the seasoned opossum under cold water to remove excess seasonings and pat it dry with paper towels. This helps to prevent steam from forming during cooking, ensuring that the meat cooks evenly.

Line a baking sheet or roasting pan with aluminum foil or parchment paper for easy cleanup. Place the prepared opossum on the lined surface, making sure not to overcrowd the area. You can cook multiple opossums at once, but keep them separated by at least 1-2 inches.

Roast the opossum in a preheated oven at 300°F (150°C) for about 30 minutes per pound, or until it reaches an internal temperature of 160°F (71°C). You may need to rotate the opossum halfway through cooking to ensure even browning.

After roasting the opossum, let it rest for at least 15-20 minutes before proceeding with the recipe. This allows the juices to redistribute, making the meat more tender and flavorful.

Season opossum with salt and pepper

Cut the **_opossum_** into serving pieces, about 1 inch thick.

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the _opossum_ to the skillet and cook until browned on both sides and tender, about 20 minutes per side.

Remove the _opossum

from heat and set aside.

Melt an additional 2 tablespoons of butter in a separate saucepan over low heat.

Add 1/4 cup of flour to the melted butter, whisking until smooth to make a _roux_.

Gradually add 1 cup of milk to the roux, whisking continuously to prevent lumps.

Bring the mixture to a simmer and cook for about 2 minutes, until it thickens slightly.

Season with salt and pepper, then stir in 1 teaspoon of paprika.

Preheat oven to 350°F (175°C).

Pour the _possum sauce

over the browned _opossum_ pieces in a greased 9×13 inch baking dish.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, until the _possum sauce

is bubbly and the _opossum_ is heated through.

Serve hot, garnished with chopped fresh herbs if desired.

In a Dutch oven, heat olive oil over mediumhigh heat; sear the opossum until browned on all sides

To cook the opossum, preheat a Dutch oven over medium-high heat and add a couple of tablespoons of olive oil to the bottom.

Carefully place the cleaned and patted-dry opossum in the hot skillet, making sure not to overcrowd it.

Let the opossum sear for about 2-3 minutes on the first side, or until a nice brown crust forms.

Flip the opossum over and sear the other sides in the same manner, working your way around to get an even browning on all surfaces.

To facilitate even cooking and prevent the meat from becoming tough, you’ll want to cook the opossum in stages:

• First, sear the hindquarters until browned, then set them aside.
• Next, add more olive oil if needed and sear the front legs in the same manner as the hindquarters.
• Finally, cook the body of the opossum, which may need to be cooked in two parts depending on its size.

Once all sides are nicely browned, transfer the opossum to a wire rack set over a rimmed baking sheet or a roasting pan. This will allow air to circulate around the meat and promote even cooking.

Cover the Dutch oven with a lid to trap heat and moisture while it cooks, then proceed with the Southern Possum Pie recipe.

Transfer opossum to preheated oven and braise for 1 hour

To complete the final step of cooking the opossum, transfer it to a preheated oven and braise for 1 hour.

This will ensure that the opossum is tender and falls-apart easy, which is essential for the traditional Southern Possum Pie Recipe.

Here’s a breakdown of the braising process:

1. Preheat your oven to 300°F (150°C). This low heat will help cook the opossum slowly and evenly.

2. Place the opossum on a baking sheet or in a large Dutch oven. You can add some aromatics like onions, carrots, and celery to the pot for extra flavor.

3. Cover the opossum with aluminum foil or a lid to prevent moisture loss during cooking.

4. Transfer the baking sheet or Dutch oven to the preheated oven and braise for 1 hour.

After braising, remove the opossum from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute, making the meat even more tender and flavorful.

Now that your opossum is cooked, you can proceed with assembling the Southern Possum Pie Recipe. Simply shred or chop the opossum into bite-sized pieces and mix it with your favorite ingredients, such as diced vegetables, herbs, and spices. Then, fill a pie crust with the mixture and bake until golden brown.

Assembly and Baking

Making the Pie Crust

The art of making pie crust is an essential part of Southern cuisine, especially when it comes to classic desserts like the Possum Pie.

The first step in creating a delicious and flaky pie crust is to combine 2 1/4 cups of all-purpose flour, 1 tsp salt, and 1 cup cold unsalted butter in a large mixing bowl.

Using your fingers or a pastry blender, work the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining. This will help to create the layers of dough that give pie crust its signature flakiness.

In a separate bowl, whisk together 1/4 cup ice water and 1 tsp white vinegar. The acid in the vinegar helps to break down the gluten in the flour, creating a tender and delicate crust.

Add the wet ingredients to the dry ingredients and gently mix until the dough just comes together in a shaggy mass. Be careful not to overmix, as this can lead to a tough crust.

Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.

When you’re ready to roll out the crust, remove one of the chilled discs from the refrigerator and let it sit at room temperature for a few minutes. Then, roll it out into a circle or rectangle shape, depending on your preference for the pie’s edges.

Gently place the rolled-out dough into a 9-inch pie dish, trimming any excess crust from the edges. Crimp the edges to form a decorative border, if desired.

Repeat with the second half of the dough to create a top crust or use it for another purpose in the Possum Pie recipe.

Mix 1 cup of flour, 1/4 cup of cold unsalted butter, and 1/4 cup of shortening; shape into a ball

To begin the process of preparing the crust for the Southern Possum Pie, it’s essential to combine dry ingredients and fats to create a harmonious blend that will eventually cradle the savory filling.

Mix 1 cup of all-purpose flour with a pinch of salt in a large bowl until well combined. This will serve as the foundation for our crust.

Add 1/4 cup of cold unsalted butter and 1/4 cup of shortening to the dry ingredients. The use of both butter and shortening provides a balanced texture and flavor profile to the crust.

Using your fingertips, gently massage the butter and shortening into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of fat still visible. This process is called “cutting in” the fats.

Continue to work the dough until it forms a shaggy mass, taking care not to overwork the mixture, which can lead to a tough crust. The goal is to create a cohesive mixture that still retains some texture and body.

Turn the dough out onto a lightly floured surface and use your hands to shape it into a ball. Be gentle, as you don’t want to develop the gluten in the flour too much, which can result in a dense or chewy crust.

Gently knead the dough a few times until it becomes pliable and forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up and the gluten to relax.

Roll out dough to fit a 9inch pie dish

To begin making the Southern Possum Pie, we first need to roll out the dough, which is a crucial step in assembling the pie.

The dough should be rolled out to fit a 9-inch pie dish perfectly, allowing for no overlap or excess around the edges.

This is done by kneading the dough gently on a floured surface until it becomes pliable and easy to shape.

Next, use a rolling pin to flatten the dough into a uniform thickness, ensuring that it’s evenly spread out to fit the pie dish.

To achieve this, you may need to re-knead the dough several times, working in small sections at a time.

The goal is to create a smooth and even surface for the filling, which will help prevent lumps or air pockets from forming during baking.

Once the dough has been rolled out to the desired thickness and shape, gently place it into the pie dish, pressing it firmly against the edges to ensure it adheres evenly.

This process requires some patience and finesse, as the goal is to achieve a flaky, tender crust that will complement the rich flavors of the filling.

A good rule of thumb when rolling out dough is to keep it cool and relaxed, using light pressure and gentle strokes to avoid developing the gluten in the flour.

This will help prevent the dough from becoming too tough or dense, which can make it difficult to roll out evenly and fit into the pie dish.

Place opossum in the center of the crust and spoon the filling around it

The art of assembly and baking a delicious Southern Possum Pie requires attention to detail and a gentle touch, especially when placing the main ingredient – a plump opossum – in the center of the crust.

Here’s a step-by-step guide on how to assemble this unique dish:

Gather your ingredients and tools:

• Opossum, cleaned and prepared
• Pie crust, homemade or store-bought
• Vegetables like onions, carrots, and potatoes
• Canned soup or broth
• Savory spices and herbs (e.g., thyme, rosemary)

Prepare the filling:

• Melt butter in a skillet over medium heat.
• Add sliced onions and sauté until they’re translucent and fragrant.
• Add chopped carrots and potatoes; cook for another 5-7 minutes or until they’re tender.
• Pour in canned soup or broth, stirring to combine with the vegetables.
• Season with thyme, rosemary, salt, and pepper to taste.

Assemble the pie:

Place a pie crust on a baking sheet lined with parchment paper. Spoon the prepared filling around the opossum in the center of the crust, leaving about 1 inch of space between the meat and the edges of the crust.

Carefully arrange the vegetables to create a decorative pattern, making sure not to overlap them too much. You can also use additional pie crust strips or pastry dough to create a lattice top, if desired.

Bake the pie:

Preheat your oven to 375°F (190°C). Place the pie in the center of the oven and bake for about 45-60 minutes, or until the crust is golden brown and the filling is hot and bubbly.

Carefully remove the pie from the oven and let it rest for at least 15 minutes before serving. Enjoy your Southern Possum Pie!

Cover with another piece of dough or a pastry lid

The process of making a Southern Possum Pie requires both assembly and baking, which involves covering the pie with another piece of dough or a pastry lid to complete it.

For assembly, start by preparing your filling ingredients such as possum meat, vegetables, and spices according to the recipe requirements.

Once the filling is ready, roll out the first piece of dough on a floured surface to create the bottom crust for the pie.

Place the dough into a pie dish, trimming any excess edges around the top rim of the dish. This will serve as the base of your possum pie.

Next, fill the dough-lined pie dish with the prepared possum filling and any additional ingredients such as cheese or herbs according to the recipe requirements.

For a Southern-style Possum Pie, use a mixture of ground pork and/or beef in combination with possum for added flavor. Other optional add-ins could be chopped onion, garlic, mushrooms, bell peppers, or spices like paprika, thyme, or black pepper.

Now, it’s time to cover your pie with another piece of dough or a pastry lid to complete the assembly process. To do this, roll out the remaining dough on the floured surface and cut it into shapes suitable for covering the pie – often rectangles or squares are used but you can be more creative with circular or freeform designs if preferred.

Place your rolled-out pastry lid over the filling, making sure to align its edges with those of the base crust. Press the two layers together firmly at the seam to seal in the flavors and create a nice, even finish for the pie’s top layer. Make sure the edges are securely pressed down around the entire circumference so that no air escapes while baking.

After covering your possum pie with another piece of dough or a pastry lid, it is now ready to be baked until golden brown and set in the center – this usually takes about 30-40 minutes in a preheated oven at medium-low heat (325°F or 160°C) for a large-sized pie. Keep an eye on your pie while baking as oven temperatures can vary.

Once done, let the pie rest for 10-15 minutes before serving to allow the filling to set properly and enjoy!

Optional Baking Tips:

• Check on your pie after 20 minutes of baking time, rotate it 90° to ensure even browning, and continue baking for another 10-15 minutes.
• To prevent over-browning or burning the crust, cover the top edges with foil while baking – this way you can still achieve a golden finish on those areas.

With proper assembly and baking techniques, your homemade Southern Possum Pie will be both deliciously flavorful and visually appealing to serve at family gatherings or dinner parties!