Old Line Oyster Pie Recipe
Ingredients
| Pastry for double crust 9 inch pie | ||
| 2 cups thinly sliced potatoes, slightly undercooked | ||
| 1 pint oysters with liquor | ||
| 4 hard cooked eggs, shelled and sliced | ||
| Butter | 1/4 Cup (16 tbs) | |
| Celery salt | 1 To taste | |
| Lemon pepper seasoning | 1 To taste | |
Directions
Place bottom crust in pie pan.
Fill with well-drained potatoes.
Drain oysters reserving liquor, for sauce.
Arrange oysters over potatoes.
Place egg slices on top of oysters.
Dot butter over the entire pie filling; sprinkle with celery salt and lemon-pepper seasoning.
Place top crust on pie and cut slits in the pastry.
Bake at 400°F for 10 minutes; lower heat and bake at 375° F until crust is lightly browned; about 30 minutes.
Let stand for a few minutes before serving (drain off any excess liquid) Serve with Oyster Sauce.
Fill with well-drained potatoes.
Drain oysters reserving liquor, for sauce.
Arrange oysters over potatoes.
Place egg slices on top of oysters.
Dot butter over the entire pie filling; sprinkle with celery salt and lemon-pepper seasoning.
Place top crust on pie and cut slits in the pastry.
Bake at 400°F for 10 minutes; lower heat and bake at 375° F until crust is lightly browned; about 30 minutes.
Let stand for a few minutes before serving (drain off any excess liquid) Serve with Oyster Sauce.
Chef
