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Oyster Pie

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Recipe

 

Yield

1 Pie

Prep

30 min

Cook

50 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
2-crust pie
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2 tablespoons all-purpose flour
ll-purpose
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1 quart oysters
med, freshly shucked
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¼ cup scallions, spring or green onions
chopped
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2 tablespoons parsley leaves
chopped
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¼ teaspoon salt
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2 tablespoons butter
or margarine
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½ teaspoon red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
2-crust pie
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3E+1 ml all-purpose flour
ll-purpose
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0.9 l oysters
med, freshly shucked
* Camera
59 ml scallions, spring or green onions
chopped
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3E+1 ml parsley leaves
chopped
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1.3 ml salt
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3E+1 ml butter
or margarine
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2.5 ml red hot pepper sauce
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Directions

Prepare pastry.

Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour.

Drain oysters; reserve ¼ cup oyster juice.

Turn oysters into pie plate; top with scallions, parsley and salt, then dot with butter.

Combine reserved oyster juice and Tabasco; pour over oysters, then sprinkle with remaining 1 tablespoon flour.

Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking.

Place pastry over oysters; seal and flute edge.

Bake in preheated 350'F. oven 50 minutes, or until pastry is golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 22863% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 394mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 5%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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