Hangtown Supper Pies

Name: Hangtown Supper Pies
Yield: Makes 6 servings
Cuisine: United States
Ingredients: 10 eggs; 1 tblsp. water; ¾ tsp. salt; 1½ c. fine cracker or bread crumbs; 6 baked 6" tart shells (pastry for 2-crust pie); 6 slices bacon; 1 pt. oysters, drained; ½ c. flour; 6 baked 6" tart shells (pastry for 2-crust pie); 6 baked 6" tart shells (pastry for 2-crust pie); 2 tblsp. butter; ¼ c. chopped chives; ¼ c. chopped green pepper; ⅛ tsp. pepper; ¼ c. milk or cream; ¼ c. milk or cream

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Example of what imaginative country cooks do with a bounty of fresh eggs

Ingredients

6 baked 6" tart shells (pastry for 2-crust pie)
6 slices bacon
1

Americas
United States
Supper
Pie

Method

If tart shells are cold, set them on a baking sheet and warm in moderate oven (350°F.) while preparing other ingredients.
Fry bacon until almost crisp; roll each slice around a fork to make a curl; drain on paper toweling.
Roll oysters in flour. Beat 1 egg with water; dip oysters in egg mixture mixed with ½ tsp. salt; roll in crumbs. Pan-fry in bacon fa