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Oyster Pie
Ingredients:
3 hard-cooked eggs, peeled and diced
1/2 c. celery, diced fine
1/4 c. onion
1 tsp. parsley
1/2 stick butter
3 c. peeled and diced potatoes
3 doz. oysters and juice
3 hard-cooked eggs, peeled and diced
1/2 c. celery, diced fine
1/4 c. onion
1 tsp. parsley
1/2 stick butter
3 c. peeled and diced potatoes
3 doz. oysters and juice
Directions:
Preheat oven to 325 degrees and make pie crust for two 9" pies. Line greased 2 qt. casserole with one crust. Mix all of the ingredients and spoon into the casserole. Add milk until baking dish is 3/4 filled. Cover all with second pie crust and flute edges together. Trim excess dough from dish. Place on bake pan. This may bake over in the oven. This saves a messy cleanup. If too much milk cooks out, you can warm milk with butter on the stove to add when serving if you need more broth. Bake for at least 1 hour or until crust is browned. Prick top crust before baking.
Preheat oven to 325 degrees and make pie crust for two 9" pies. Line greased 2 qt. casserole with one crust. Mix all of the ingredients and spoon into the casserole. Add milk until baking dish is 3/4 filled. Cover all with second pie crust and flute edges together. Trim excess dough from dish. Place on bake pan. This may bake over in the oven. This saves a messy cleanup. If too much milk cooks out, you can warm milk with butter on the stove to add when serving if you need more broth. Bake for at least 1 hour or until crust is browned. Prick top crust before baking.
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