Salmon Pie

Crust -
1.5 cups flour
1/4 tsp salt
4 tbsp butter
4 tbsp crisco

Filling -
6 eggs, well beaten
1 can salmon, drained
2 cans artichokes, drained
1 tbsp lemon juice
2 tsp chicken soup base or bouillon
1/2 cup grated Parmesan cheese
1 cup mirepoix blend - or other chopped vegetables of your choice (green onions, celery, carrots, etc)
2 tbsp melted butter

Topping -
1/2 cup sour cream
1/2 cup plain greek yogurt
OR
1 cup sour cream

3 tsp dill weed
2 tbsp lemon juice
1 tsp bouillon or soup base

Make sure to melt the butter before adding it to the filling.

Make pie crust by combining flour, butter, and crisco with pastry cutter, fingers, or food processor until it resembles course peas. Add 3-4 tbsp cold water to make a dough. Roll out and spread in 9 inch deep dish pie pan. If you don't have a deep dish pan, double the pie crust recipe and make two pies.

Beat the eggs in a large bowl and add the seasonings. Stir in the vegetables and salmon, add remaining ingredients and stir well. Pour into prepared pie crust.

Bake at 375 for 30-40 minutes, until the eggs are set.

Meanwhile mix the sour cream (and optionally yogurt) in with the lemon juice, dill weed, and bouillon. After the eggs have set, remove the pie, spread the topping over the pie and bake for 5-10 minutes longer, until the topping has set. Can be served warm or chilled.



Serving Size: Makes 6 slices in deep dish 9" pie pan

Number of Servings: 6

Recipe submitted by SparkPeople user AURORAEOSROSE.