Oyster Pie Picayune
Yield
1 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(dough) |
|
| 4 | slices |
bacon
crisp fried |
|
| ½ | cup |
shallots
chopped |
*
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
parsley leaves
minced |
|
| ¼ | cup |
sweet red bell peppers
|
*
|
| 1 | package |
cream of mushroom soup
mix |
*
|
| 1 ½ | pints |
oysters
unwashed |
*
|
| 6 ½ | ounces |
crab meat
white, can |
|
| 2 | ounces |
mushrooms
button, jar |
|
| ½ | each |
lemon
juice of |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
seasoning mix
|
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(dough) |
|
| 4 | slices |
bacon
crisp fried |
|
| 118 | ml |
shallots
chopped |
*
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
parsley leaves
minced |
|
| 59 | ml |
sweet red bell peppers
|
*
|
| 1 | package |
cream of mushroom soup
mix |
*
|
| 7.1E+2 | ml |
oysters
unwashed |
*
|
| 187.9 | ml/g |
crab meat
white, can |
|
| 57.8 | ml/g |
mushrooms
button, jar |
|
| 0.5 | each |
lemon
juice of |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
seasoning mix
|
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
Line a greased baking dish with pie dough, bake until done but not brown.
Fry 4 slices bacon; save grease.
Sauté shallots, celery and bell pepper in 2 tablespoon bacon grease.
Drain oysters and mushrooms and, using drained-off liquid (make up to 1 cup if necessary with water), blend in mushroom soup mix.
Heat over medium heat until thickened.
Cook oysters over medium fire until edges curl.
Add oysters and liquid to heavy soup mix sauce.
Add shallots, celery and bell pepper.
Add drained mushrooms, parsley minced, seasoning, salt and crumbled bacon.
Stir and fill pie crust. Place fresh crust on top.
Bake at 350℉ (180℃) F til brown.
