Pastry for 10″ double crust 2 c Turkey; chopped, cooked
-pie 12 oz Can fresh standard oysters;
1 c Milk -drained
12 oz Jar turkey gravy -OR- 1 tb Fresh parsley; chopped
1 c ;Leftover turkey gravy 1 tb Celery; finely chopped
1 tb Butter or margarine; melted 1/2 ts Salt
3 tb All-purpose flour 1/4 ts Pepper
Roll half of pastry to 1/8″ thickness on a lightly floured board;
fit into an 8″ square baking dish. Set aside.
Combine milk and gravy in a large saucepan; cook over medium heat
until mixture comes to a boil, stirring constantly. Reduce heat to
low; simmer 10 minutes, stirring often.
Combine butter and flour, mixing well to form a smooth paste; stir
into gravy mixture. Add turkey and oysters. Cook over medium heat
until mixture comes to a boil, stirring constantly; remove from heat.
Stir in parsley, celery, salt, and pepper; spoon mixture ito pastry
shell.
Roll out remaining pastry to 1/8″ thickness; carefully place over
pie, leaving a 1″ overhang at edge of dish. Seal edges and flute;
cut slits in top for steam to escape.
Bake at 350F for 40 to 50 minutes or until golden brown. Yield: 1
x 8″ pie.
Gladys Johnson of Georgia, in November, 1982 “Southern Living”.
Typos by Jeff Pruett.
Yields
1 8″ pie