| LOUISIANA SEAFOOD PIE |
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Makes One 9-inch Pie 8 ServingsFilling 1/2 cup butter or margarine 1/4 cup all-purpose flour 1 cup chopped onion 1/2 cup thinly sliced green onion tops 1/3 cup chopped green bell pepper 3 tablespoons chopped celery 3 tablespoons chopped fresh parsley 2 teaspoons finely chopped garlic 1/4 cup whipping cream 3 tablespoons brandy 1 teaspoon salt 3/4 tablespoon black pepper 2 pounds shelled, cleaned crawfish tail meat or shrimp Crust 9-inch Classic CRISCO Double Crust For filling, melt butter in large skillet on low heat. Add flour gradually. Cook slowly, stirring constantly, until smooth, slightly thickened and light golden brown. Add chopped onion, sliced green onion, green pepper, celery, parsley and garlic. Cook, stirring, until vegetables are very soft. Add cream, brandy, salt and pepper. Mix gently but thoroughly. Cook 3 minutes longer on low heat. Add crawfish. Cook until tender. Remove from heat. Cool slightly. Heat oven to 350ºF. For crust, prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch pie plate. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape. Bake at 350ºF for 25 to 30 minutes or until filling in center is bubbly and crust is golden brown. Serve warm. |
