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Oyster Pie Rappahannock

Yield 6 servings


  • 1 (12-ounce) container Standard oysters, undrained
  • 6 slices bacon
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Biscuit Topping

How to Make It

  1. Drain oysters, reserving 1/4 cup oyster liquor. Set aside.

  2. Cook bacon in a large skillet until crisp; drain on paper towels. Crumble bacon and set aside, reserving 3 tablespoons drippings in skillet.

  3. Sauté mushrooms, onion, and green onion in bacon drippings until tender. Stir in flour, salt, and pepper; cook 1 minute, stirring constantly. Stir in oysters, reserved oyster liquor, parsley, and lemon juice.

  4. Spoon mixture into a greased 9-inch pie plate; top with Biscuit Topping. Turn edges under; press firmly to rim of pie plate to seal, and flute. Cut slits in crust to allow steam to escape. Bake at 400° for 20 minutes or until crust is lightly browned. Cut into wedges to serve.

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