DH bought a pint of shucked oysters, so I decided to try making a pie.
Found this recipe to work from:
South Jersey Oyster Pie Recipe - Allrecipes.com
https://allrecipes.com/recipe/206032/sou ... yster-pie/
I didn't feel like using multiple pots and containers, so used a Corningware square casserole
I started with polish bacon - an unsliced slab ... trimmed of outer hard surface, then diced. This doesn't have a lot of fat so very carefully rendered with a bit of added EVOO, then added the diced onions, red sweet peppers saved in the freezer and one winter-grown 1/2 sized bell pepper allowed to ripen to fully red -- surprisingly thick walled and juicy ... no celery so used some frozen Kale and a big bunch of fresh parsley from the Winter Paradise shelves, garlic from last year ... starting to dry up a bit but still good. Some sea salt. Then discovered DH had used most of the heavy cream for his coffee since he ran out of his creamer. so I added 1/2 stick of Land-o-Lakes olive oil butter blend, added flour, and used non-homogenized, cream-on-top milk I use for kefir. Decided this needed some potatoes, so added a peeled red potato diced. A good amount of Old Bay. Added freshly ground nutmeg which was mentioned in another recipe. Once thickened, I tore off sections from store-bought frozen pie dough and lined the bottom corner and up the sides of the casserole while pushing the filling aside with a spoon, then added the oysters, pushed them around, and then topped with strips of more pie dough.
Since the casserole made it a deep pie, I increased the baking time to 35 minutes, but tweaked the recipe again by pouring one large egg beaten with a good splash of milk (maybe 2-3 Tbs) all over the top and baking for another 15 minutes.
It was delicious