A few weeks ago I was Shopping at a local Gourmet store and they had a great deal on Fresh Oysters. I know Reg July does not have the letter R in the month. But I couldn't pass up the great price...
So I bought a couple of jars. Then I got homeand had to decide what I was going to make with them. I remember that I have a cookbook that is called " FishRecipes". So I open it up and found a recipe on BALTIMORE OYSTER Pie. it was really good so I thought I share it with you...

Make a crust after the directions given for puff paste; grease the bottom of a deep dish, cover it with paste; then season two quarts of raw oysters,(without the liquor,) with spices to your taste,(some preferring nutmeg, mace, cayenne pepper, --others, black pepper alone, I used the cayenne 1/4tsp.for a little kick.) add butter and a heaped tea-cup of grated bread; put all together in the dish; then cover it with your paste, cut in strips. And crossed, or ornamented as your fancy dictates; a pound of butter to two quarts of oysters makes a rich pie;
if the oysters are fine, less butter is needed.(I didn't make a fancy top) 3

A pie of this size will bake in three-quarters of an hour, if the oven is in good order; if the heat is not quick allow it an hour. If in baking, the crust is likely to become too brown, put a piece of paper doubled over it ( I used a brown paper bag sprayed with Pam), and the light color will be retained; when taken from the oven, if it should look dry, pour some of the liquor that was drained from the oysters in the dish, having previously strained and boiled it.

The finish dish... As paste always looks more beautiful when just from the oven, arrange your dinnerso that the pie may be placed on the table immediately it is done. Serve it with a Salad with Caser dressing...

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