Cheramie’s Oyster Pie2008-10-26
- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Cajuns love oysters, yeah.
- 1 1/4 cup all-purpose flour
- 6 tbsp cold unsalted butter, diced
- 1 tsp salt
- 3 tbsp to 4 tbsp ice water
- 4 strips bacon, chopped
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 2 tsp minced garlic
- 1 tbsp Creole Seasoning
- 3/4 tsp salt
- 1/8 tsp cayenne
- 1/4 cup all-purpose flour plus more, for dusting
- 1 quart oysters, cut in half or quarters if large, well-drained and 3/4 cup liqueur reserved
- 1/2 cup heavy cream
- 1 tsp fresh lemon juice
- 1/3 cup chopped fresh parsley leaves
Preheat the oven to 375 degrees F.
In a large sauté pan or cast iron skillet add bacon and cook over low heat until rendered and crisp.
Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more.
Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Creole seasoning, salt, and cayenne.
Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.