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South Jersey Oyster Pie

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Recipe Summary South Jersey Oyster Pie

An old favorite from when Absecon Oysters were known world-wide.

Ingredients | Anil Kumble Jersey Number

½ pound bacon

1 double crust ready-to-use pie crust

1 small onion, chopped

3 stalks celery, chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

3 tablespoons all-purpose flour

¾ cup heavy cream

24 oysters, shucked with liquid reserved

½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Directions

Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.

Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.

Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.

Bake in the preheated oven until golden brown, about 30 minutes.

Info | Anil Kumble Jersey Number

prep: 25 mins cook: 50 mins total: 1 hr 15 mins Servings: 8 Yield: 1 9-inch pie

TAG : South Jersey Oyster Pie

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