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.

MAKES: 6 servings

INGREDIENTS:

• 1⁄2 cup slivered almonds
• 2 cups crushed soda crackers
• 1⁄4 teaspoon ground nutmeg
• Salt and cayenne pepper to taste
• 1 quart freshly shucked oysters, liquor reserved
• 1⁄2 cup dry sherry
• 1 teaspoon Worcestershire sauce
• 4 tablespoons (1⁄2 stick) butter, cut into small pieces
• 1 cup half-and-half

INSTRUCTIONS:

1. Preheat the oven to 300°F (150°C).
2. Spread the slivered almonds evenly on a baking sheet and bake, stirring several times, until slightly browned, which should take about 10 to 15 minutes. Set aside.
3. In a bowl, combine the crushed soda crackers, ground nutmeg, salt, and cayenne pepper. Mix well.
4. In another bowl, mix together the reserved oyster liquor, dry sherry, and Worcestershire sauce.
5. In a 2-quart baking dish, create alternate layers of seasoned crackers and freshly shucked oysters. Drizzle the oyster liquor mixture over each layer and dot each layer with pieces of butter. Finish with a layer of seasoned crackers dotted with butter.
6. Pour the half-and-half around the sides of the baking dish.
7. Bake the dish in the preheated oven for 20 minutes.
8. Scatter the toasted almonds over the top of the dish. Baste with a little of the cooking liquid.
9. Continue baking until the top is nicely browned but the pie is still moist, which should take about 10 minutes longer.
10. Serve the oyster pie hot.