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Salmon Crunch Pie

  • on May 2, 2009
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Ingrients & Directions


Crust:
1 1/2 c Flour
1/2 ts Salt
1/2 c Shortening
1 c Cheese; cheddar, grated
1/2 c Walnuts; finely chopped
Filling:
3 Eggs
1 c Cheese; swiss grated
3/4 c Sour cream
1/2 c Onion;finely chopped
1/4 c Mayonnaise
1/4 ts Salt
2 c Salmon; 7.5 oz drained & f

For crust; combine flour and salt; cut in shortening till mixture is
crumbly. Stir in cheddar and nuts. Set aside 1/4 cup of mixture for
topping. Press remaining flour mixture onto bottom and sides of well
greased 9″ pie plate. Refrigerate till chilled. For filling: beat eggs in
bowl, blend in Swiss cheese, sour cream, onion, mayonnaise and salt. Fold
in salmon. Pour salmon mixture into prepared pie plate. Sprinkle reserved
flour mixture on top. Bake in preheated oven 35 to 40 minutes or till knife
inserted comes out clean. Serve hot.

from Toronto Star’s Canada’ Cooking contest 1992

From

Yields
1 Servings

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