Thursday, November 7, 2013

Oyster Pie

Oyster Pie, a Pennsylvania Dutch Treat


12 or more oysters (1 pint and picked well for shells.), 1 cup fresh or frozen corn, 2 ribs finely diced celery, 4 hard cooked eggs, 2 tbs chopped fresh parsley, 1/2 cup unsalted butter, salt, pepper, 2  small potatoes (peeled,cubed and lightly cooked), 1 cup milk, 3 tbs all-purpose flour.
What to do with the Ingredients
Drain the oysters, and reserve the liquor. Melt butter in medium pan,  slowly whisk in flour, oyster liquor, and milk. Cook the combination over medium heat until it thickens, but not too thick. Remove from heat.  Put the veggie/ oyster mixture in the pastry lined pie tin (9 inch Deep Dish), then dice the eggs on top. Pour the white sauce over top of everything.... Cover with pastry, then put several cuts into the top crust so that the pie can "breathe" (that is my grandmother's expression.)
Bake at 375 degrees F for 30 to 45 minutes or until the crust is medium brown. The first time you make this dish, you should watch the baking ( check every 10 min.) process carefully so that you know how your oven behaves. Cover top of pie with foil if excess browning occurs. ENJOY!

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