Recipe

Oyster Bacon Pie

Ingredients

Preheat the oven to 400?F.
Fry the bacon in a large skillet over medium-high heat until crisp. With a slotted spoon, transfer the bacon to a platter and drain on paper towels. Set aside.
Reduce the heat to medium and add the flour. Stirring constantly for 5 minutes, make a medium brown roux, the color of peanut butter.
Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Stirring constantly, cook for about 8 minutes, or until wilted and brown. Add the bay leaves, parsley, green onions, garlic, and milk. Blend into the roux and vegetable mixture and cook, stirring often, for 8 to 10 minutes, or until the mixture is thick and creamy. Add the oysters and reserved bacon. Fold into the mixture and cook until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat. Remove the bay leaves.
Arrange a pie crust in the bottom of a 9-inch pie plate. Pour the oyster mixture into the crust. Rub the edges of the pie crust with a little water. Place the other crust on top, trim the edges, then crimp together the top and bottom crusts. Make several slashes in the top of the pie crust with a sharp, pointed knife. Place the pie on a baking sheet. Bake for 45 minutes, or until golden brown.
Cool for a few minutes. Cut into wedges to serve.