Aunt Toots’s Oyster and Almond Pie

This recipe has been in my Georgia–North Carolina family for at least three generations. As a child, nothing thrilled me more than to learn that my great aunt Toots would be serving this pie at one of her Sunday afternoon “suppers.” Be warned: even though the pie bakes at a slow 300°F, you must watch it carefully after about 25 minutes to make sure it remains moist and the oysters don’t overcook.