Oyster Pie
From Charleston Cuisine by Louis Osteen Algonquin Books of Chapel Hill
4 c oyster crackers
4 c oysters, drained, but with their liquor strained and reserved
salt and freshly ground black pepper to taste
½ heavy cream, approximately
8 T. unsalted butter
Preheat the oven to 400° F. Coarsely crumble the oyster
crackers and layer the bottom of the pie pan with 1 cup of
them. Top with a layer of oysters, using 1 cup of them.
Sprinkle with salt
and pepper. Repeat with 3 more layers each of oyster crackers
and oysters, remembering to season each oyster layer with the
salt and pepper.
Pour the oyster liquor into a glass measuring cup; add
as much cream as necessary to make 1 cup. Pour over the
oysters. Dot the top with the butter. Let the pie set for 10
min.
Place the pie in the top 1/3 of the preheated oven; bake
for about 15 min. or until the top begins to brown and the
oysters are plump and hot. Turn up the heat; broil the oyster
pie for 4 min. or until the top is completely browned. Be
careful not to overcook the oysters or they will expel all of
their juices. If this happens, you will still have all of the
oyster flavor, but not finely textured oysters. Serve
immediately. (This pie does not cut into neat wedges; you'll
get a looser home-style serving.) Serves 6 people.
