Not your everyday Apple Pie!!!

Nope. Not even close.

Some might even say that THIS pie is extraordinary!!!?

This. Is. A. Special. Pie.  Why? Because it has pecans in it. And a luscious cream cheese layer. And a caramel glaze. With pecans in it. And it takes just a little bit longer to pull it together.  But it’s totally worth it!

Actually, there are pecans in every part of this pie but the cream cheese layer. You thought I was kidding about adding a handful of pecans to just about everything I cook/bake? Feel free to lighten up on the pecans if your supply is low or you *gasp* aren’t crazy *gasp* about pecans.  *gasp* *GASP*

Pecans are food items that I have stashes of.  I can’t imagine running out.  Between my aunt and uncles trees, a coaching friend’s orchard and the  Millican Orchards (where you can order online), I have bags of pecans in almost every fridge and freezer.

One of my aunts made this pie for a family Christmas gathering years ago and I’ve adjusted it a bit since then. I guarantee you’ll love this yummy, rich pie. Cut small pieces because it is really RICH!

Pride of Texas Pie

Crust:
2 1/4 cup flour
2/3 cup finely ground pecans
1 Tablespoon salt
1 cup shortening
6-7 Tablespoons milk

Cream cheese Layer:

6 oz. softened cream cheese
1/2 cup sugar
1 egg

Filling:
1 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Dash of salt
2/3 cup coarsely chopped pecans
6 cups thinly sliced apples (Granny Smith)

Pecan Glaze:
1/2 cup brown sugar
2/3 cup whole pecans
4 Tablespoons light cream

Mix flour, salt and pecans in a medium bowl. Cut in shortening. Add milk and toss lightly. Form into 2 balls. Roll out one ball on a floured surface with a floured rolling pin.  Place the rolled out dough into a 10″ pie plate. Note: The dough may be difficult to handle so you may want to just pat the dough into place, making sure all seams are joined well. Set aside.

Cream together the cream cheese, sugar and egg until smooth. Spoon into the crust. Refrigerate.

For the filling combine sugar, spices, flour, salt and pecans. Stir into the apples. Gently spoon over the cream cheese filling and dot with 2 tablespoons of butter.

I keep whole nutmeg in my fridge freezer so I always have freshly ground nutmeg on hand!

For the top crust, roll out other dough ball. It is easier to handle if you can roll it out on waxed paper or plastic wrap covered by waxed paper or plastic wrap. Peel off the top plastic. Carefully place on top of the apple filling and peel off the bottom plastic. Seal the edges well. You can brush the crust with egg white or milk if you prefer.

Bake for 40-50 minutes at 400°.

While the pie cools, in a small saucepan combine cream, brown sugar and pecans. Stir over a medium heat till bubbling and cook for about 10 minutes or until the liquid forms a soft ball when dripped into cold water. Drizzle over the hot pie and cool.

Serve warm with ice cream or whipped cream.  Wrap leftover pie in Saran and store in refrigerator.