Subj:  Cajun Oyster Pie
From:  EBWATERS

Note: RANDALLTOO (Applelink Screen Name) of Chicago provided The
Cooking Club with a copy of Cook's Voyage Around the World,
Invertebrate Style, the creation of Valerie G. Connor Jackson,
Division of Invertebrates, Field Museum of Natural History. (Val
is also RANDALLTOO's wife). This recipe is from Val's cookbook:

This traditional Cajun recipe was provided by William Grime',
Department of Botany at the museum.

Oyster Pie

Pastry for a 2-crust pie
2 T. flour
1 qt. oysters
1/4 C chopped green onions
1/4 t. salt
2 T. butter or margarine
2 T. chopped parsley
1/2 t. hot pepper sauce OR to taste

Prepare pastry. Roll out half of dough into 12" circle and line a
9" pie platewith it. Sprinkle with 1 T. of the flour. Drain
oysters, saying 1/4 of the liquor. (Check oysters for bits of
sand, grit, shell, or pearls) Pour oystrs into pie shell. Top
with green onions, parsley and salt. Dot with butter. Combine
oyster liquor and hot pepper sauce. pour over oysters.
Sprinkle with remaining flour. Roll out remaining pastry to make
a top crust. Cut vents. Top pie, and trim edges. Bake at 350
degrees for 50 minutes or until done. Serves 6