South Jersey Oyster Pie Recipe

Cook the bacon in a large deep skillet over medium-high heat until golden brown about 10 minutes; remove to a paper towel-lined plate to drain reserving the drippings. Crumble the bacon.

Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.

Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion celery garlic and green pepper to the hot drippings cover and cook until tender about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon oysters and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.

Bake in the preheated oven until golden brown about 30 minutes.