Old Line Oyster Pie
|9 inch double crust pie pastry||1|
|Thinly sliced potatoes||2 Cup (32 tbs)|
|Oysters with liquor||1 Pint|
|Hard cooked eggs||4 , shelled and sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Celery salt||To Taste|
|Lemon pepper seasoning||To Taste|
Place bottom crust in pie pan.
Fill with well-drained potatoes.
Drain oysters reserving liquor, for sauce.
Arrange oysters over potatoes.
Place egg slices on top of oysters.
Dot butter over the entire pie filling; sprinkle with celery salt and lemon-pepper seasoning.
Place top crust on pie and cut slits in the pastry.
Bake at 400Â°F for 10 minutes; lower heat and bake at 375Â° F until crust is lightly browned; about 30 minutes.
Let stand for a few minutes before serving (drain off any excess liquid) Serve with Oyster Sauce.