Crawfish Pie

1 c. whipping cream
2 ribs celery, chopped
1 c. butter
1 large onion, chopped
2 cloves garlic, minced
½ c. green pepper, chopped
½ c. green onions, chopped
1 lb. crawfish tails, drained

¼ c. parsley, chopped
½ c. bread crumbs
1 egg, beaten
Salt
Black pepper
Red pepper
Double pie crust for 9” pie
Cooking oil

Preheat oven to 450°F.

Heat whipping cream. Add celery and ½ cup of butter. Let simmer for 5 minutes.

In a separate pot, heat ½ cup of butter, onion, garlic, and green pepper. Sauté until limp. Add cream mixture. Stir in green onions, crawfish tails, and parsley. Simmer for 10 minutes. Remove from heat. Add bread crumbs and egg. Season to taste.

Pour mixture into pie crust. Place second pie crust on top. Crimp edges. Make several 1-inch knife slits in the top crust for ventilation. Brush top crust with oil.

Bake at 450°F for 10 minutes. Reduce heat to 350°F. Cook for 35 minutes or until crust is golden brown. Remove from oven. Allow to cool for 30 minutes before serving.

YIELD: 8 servings