This is an old Albers family favorite for Thanksgiving, Christmas & New Years.  It has been recently modified to use the prepared pie crust as this is just as good as home made and much less work.

Oyster  Pork Pie

Saute’ vegetables and pieces of pork in 3 tablespoons of margarine until soft, over low  heat with the pan covered; this takes about 15 min.  Lift the cover and stir occasionally, adding a tablespoon or so of oyster liquor so that the mixture does not stick to the bottom of the pan.  Add 3 more tablespoons of margarine and the 3 tablespoons of flour to the pan and cook over low heat for 5 min.  Add the oysters, reserved liquid, Worcestershire, hot sauce and cook for 5 min over low heat. Taste the mixture and add salt and pepper to taste.  Let the mixture cool for 10 min.  Meanwhile, line a pie plate with an unbaked crust and preheat the oven according to the package directions for a two crust pie. Pour the mixture into the prepared crust and place the remaining crust over the top.  Make 5 or 6 knife slices in the top crust ( in a sort of sunburst pattern) to allow the steam to escape during cooking.  Place the pie in the oven on a middle shelf and cook until the crust is golden brown. ( About 30 min.)