Louisiana Acadian "Cajun" Opelousas Crawfish Pie

Melt the butter and sauté the onion and bell pepper. Season the crawfish
with Cajun seasonings and add to the sauté vegetables. Cook until the
crawfish redden. Add the flour and cream of mushroom soup. pour into
the bottom pie shell. Top with the other pie crust. Make slits in the
top to vent steam. Bake at 375 degrees for 30-35 minutes.

Alternate pie technique: Take one 9" pie crust and cut in half. Using a
pastry brush, brush a mixture of 1 egg and 1/2 cup milk on the outer edges
of one pie crust half. Place 1/2 to 1 cup of crawfish mixture on one side
of pie half and fold the other half over. Use a fork to press down along
the edges to seal the pie. Make vent holes on top of the pie with the fork.
Repeat with other pie crusts. Bake on cookie sheet at 350 degrees for 20
to 25 minutes or until pie crust are golden brown. The number of pie
crusts needed will depend on how much mixture is used in each pie.