Whip up pie made with oysters
By Julie Rothman
Special to The Baltimore Sun
Jessie Thomas of Ellicott City, Md., was looking for a recipe for oyster potpie. She said that rather than making a traditional oyster stew, she would like to try making a potpie.
Lisa Martin of Finksburg, Md., sent in a recipe for oyster pie that she loves from "Emeril's New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. The recipe calls for a crust made from scratch but, if you are pressed for time, I see no reason why a packaged piecrust could not be used instead.
OYSTER PIE
Prepared dough for a double-crust, 9-inch pie
Preheat the oven to 375 degrees.
Saute bacon over low heat until rendered and crisp. Remove bacon from pan onto a paper towel and keep bacon fat in pan over low heat. There should be about 1/4 cup bacon fat left in pan; canola oil can be added if you need more.
Add yellow onions and celery and cook until soft, about 2 minutes. Add green onions, garlic, Essence, salt and cayenne and cook until soft, about 2 minutes.
Add flour and cook, stirring, to make a light roux, about 3 minutes. Add the reserved 3/4 cup oyster liquid, cream and lemon juice, stirring constantly until mixture thickens, 3 to 4 minutes.
Next, add the oysters and cook until the oysters start to curl, about 2 minutes. Remove the mixture from heat and add reserved bacon and parsley; let cool slightly. Transfer 1/2 of the dough to a 9-inch pie pan and form a crust. Set aside.
Pour the oyster mixture into the pie shell and cover with the other half of the dough. Crimp edges to seal and make slits in top to allow steam to escape.
Bake until crust is golden brown and the filling is bubbling, about 30 minutes.
Serves 6.
Per serving: 520 calories, 15 grams protein, 33 grams fat, 11 grams saturated fat, 41 grams carbohydrate, 2 grams fiber, 92 milligrams cholesterol, 1,191 milligrams sodium
