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Oyster and Ham Pie




Source of Recipe


Internet


List of Ingredients




Pastry Dough for a Double-Crust Pie
3 TBS. butter
3 TBS. flour
1 pint shucked oysters, drained and liquor reserved
Heavy (whipping) cream, as needed
Salt and freshly ground black pepper, to taste
Pinch of ground mace
3/4 cup grated swiss cheese
1 1/2 cups minced country ham (can use diff. ham if you don't want salty)
1 egg, beaten
1 tablespoon water


Recipe



Preheat oven to 425.

Prepare the pastry dough. Divide the dough in 2 parts, one slightly large than the other. Roll out the larger piece and line a 9 inch pie pan. Prick the bottom of the shell with a fork. Press alum. foiil into the bottom and sides of the shell and cover the foil with pie weights or raw rice or dried beans to weight the pastry and prevent the crust from swelling during baking. Bake for 8 mins. Remove the foil and weights and continue to bake for another 5 mins. Let cool slightly before filling.

Reduce the heat to 375.

Melt the butter in a heavy bottomed pan. Whisk in the flour and cook, stirring for 2 to 3 mins. Remove from the heat.

Measure the oyster liquor and add cream to make 2 1/4 cups. Whisk the cream mixture into the butter flour mixture. Return the pan to the heat and stir constantly until the mixture comes to a boil. Reduce the heat and simmer for 5 mins. longer, stirring often. Season well with salt, pepper and mace. Stir in the cheese to melt.

Arrange the oysters and ham in the crust. Pour in the cream sauce and gently blend with the oysters and ham.

Roll out the remaining pastry on a lightly floured board and fit it over the pie, crimping the edges. Make 2 or 3 slits in the to crust for vents. Mix together the egg and water and brush over the top of the pie.

Bake for about 45 mins. or until golden brown. Cool the pie on a rack for at least 10 mins. before serving.