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Course : Entree
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Oyster Pie

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 4 cups oyster crackers, coarsely crumbled
  • 4 cups drained oysters, strain and reserve liquor
  • salt and ground black pepper
  • 1/2 cup heavy cream
  • 6 tablespoons butter, cut into small pieces

PREPARATION:

Spread 1 cup of the oyster cracker crumbs over bottom of a lightly buttered pie plate or shallow 1 1/2-quart casserole. Sprinkle 1 cup of oysters evenly over the crumb layer. Sprinkle with salt and pepper. Repeat layers of crackers and oysters 3 more times, seasoning each oyster layer with a little salt and pepper.

Combine 1/2 cup oyster liquor and 1/2 cup heavy cream; pour evenly over the top layer of oysters. Dot with the butter. Preheat oven to 400°. Let the pie set for 5 to 10 minutes. Position rack just above oven center. Place pie on top rack; bake for 12 to 15 minutes, until top just begins to brown and oysters are hot. Turn oven temperature to broil (550°) and broil for about 3 to 4 minutes, until well browned. Do not overcook, or oysters will be somewhat tough.
Serves 4 to 6.

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