Salmon Crunch Pie

By LittleKathy

Ingredients

• Salmon Crunch Pie
• 15 oz canned salmon
• 1 cup sour cream (or yogurt)
• 1/2 cup shredded sharp cheddar cheese
• 3 eggs, beaten
• ¼ cup mayonnaise
• 1 TBS grated onion
• ¼ tsp dill
• Drop Tabasco sauce
• MIX ALL FILLING INGREDIENTS TOGETHER AND SET ASIDE
• CRUST
• 1 ½ cups whole wheat flour
• 1 cup shredded sharp cheddar cheese
• ½ tsp salt
• ½ tsp paprika
• ½ cup butter
• 1/3 cup finely chopped almonds EVEN BETTER WITH TOASTED WALNUTS. KA

Preparation

Step 1

Mix flour, cheese, salt and paprika together, but in butter, making crumbs. Add almonds (walnuts) and mix.
Preheat oven to 400 F (200C) Reserve 1 cup of crust mixture for top and press remaining onto bottom and sides of a 10 inch pie plate.
Fill with salmon mixture and cover with remaining crumb mixture. Bake for 45 minutes

From Raincoast Kitchen cook book from the Campbell River B.C. museum