This recipe was featured during The Historic Inns of Rockland, Maine's 2005 Pies on Parade Inn to Inn Tour in celebration of National Pie Day, January 23. Reprinted with permission.
Ingredients:
- Single pie crust (use your favorite)
- 4 cups oysters, shucked
- 2 cups mushrooms, sliced
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- Healthy dash of Tabasco sauce
- 2 cups milk
- 1/2 cup oyster liquor
Preparation:
Shuck oysters and save the liquor (the natural juice from the oysters). Set aside. Brown mushrooms in butter 3-4 minutes over medium heat. Stir in flour, then add the milk and liquor slowly. When the sauce comes to a boil, add the oysters and seasonings. Pour into a 2-quart casserole and top with crimped pastry crust. Be sure to cut a slit in the top to let the steam escape. Bake at 450 degrees until crust is nicely browned (10 minutes). Serve hot.
